Meal Details
1. Chickpea curry
1799cal, 55p, 113c, 105f (per meal)
2 1/3 tbsp (14g)
3 1/2 tsp (7g)
3 1/2 tsp (11g)
1 3/4 tsp (3g)
3 1/2 can (1418g)
3 1/2 can (1580mL)
2 1/3 tbsp (35mL)
3 1/2 medium (2-1/2" dia) (385g)
7 clove(s) (21g)
7 can(s) (3136g)
7 inch (2.5cm) cube (35g)
Recipe has been scaled from original by 3.5x. Adjust cook times and pan sizes accordingly.
1
Heat oil in a large skillet over medium-high heat. Add the onion and cook for 5-7 minutes, until softened.
2
Add garlic and ginger and cook for 1 minute, until fragrant. Stir in the spices and cook for 1 minute, until toasted.
3
Stir in chickpeas, coconut milk, crushed tomatoes, and a pinch of salt. Bring to a simmer. Reduce heat to medium-low and cook uncovered, stirring occasionally, until flavors meld and the sauce thickens slightly, 15–20 minutes. Serve.
