Ingredients
- 1 tablespoon butter
- 1 onion sliced
- 4 cloves garlic minced
- 2 teaspoons fresh ginger minced
- 1 1/2 tablespoons yellow curry powder
- 1 green or red bell pepper sliced
- 1 jalapeno pepper seeded and minced
- 15 ounces can coconut milk full fat
- 14 ounces diced tomatoes
- 30 ounces chickpeas 2 cans (15 oz each), drained and rinsed
For Serving
- fresh cilantro roughly chopped for serving
- 4 cups cooked white rice for serving
Instructions
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Cook onion in butter in a large saucepan until it begins to soften, about 3-4 minutes. Add garlic, ginger and curry powder. Cook just until fragrant, about 1 minute.
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Stir in bell pepper and jalapeño. Continue to cook over medium heat until tender-crisp.
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Add remaining ingredients and simmer uncovered about 15 minutes or until thickened.
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Serve over rice with cilantro.
Nutrition Facts
Calories: 871
Carbohydrates: 119g
Protein: 27g
Fat: 35g
Saturated Fat: 25g
Cholesterol: 8mg
Sodium: 203mg
Potassium: 1279mg
Fiber: 22g
Sugar: 18g
Vitamin A: 431IU
Vitamin C: 46mg
Calcium: 193mg
Iron: 10mg