Goan Chickpea Curry
$0.00 Cooking Fee
Serving Size: 1 cup
https://clients.mindbodyonline.com/classic/ws?studioid=-35430&stype=41&sTG=45&prodId=101242
Cook Tools and Details
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Ingredients Scale
Adjust the ingredients measurement scale here by changing this number. 10
Instructions
- Heat a skillet over medium heat. Toast the coriander and cumin seeds until fragrant, about one minute. Remove from heat.
- Using a mortar and pestle or small food processor, crush the coriander and cumin along with the ginger, salt, paprika, and turmeric into a paste. Set aside.
- Heat the oil in the same skillet over medium heat. Cook the onion for five minutes, then stir in the spice paste for another minute. Add the tomato and cook until soft, about two minutes.
- Stir in the tamarind, coconut milk, and chickpeas. Bring to a gentle simmer and season with more salt if needed. Divide into bowls and enjoy!
Cook Times
Ingredients
Ingredients
- 5 teaspoon coriander seeds
- 2 1/2 teaspoon cumin seeds
- 8 teaspoon fresh ginger minced
- 1 1/2 teaspoon sea salt more or less to taste
- 1 1/2 teaspoon paprika
- 1 1/2 teaspoon ground turmeric
- 3 1/2 teaspoon coconut oil
- 2 yellow onion large, diced
- 3 tomato small, diced
- 5 teaspoon tamarind paste
- 30 ounce canned full-fat coconut milk
- 45 ounce canned chickpeas rinsed and drained
Cooking Tools Required
Can Opener, Colander, Cutting board, Kitchen towels, Measuring cups and spoons, Mortar and Pestle, Sharp Knives, Skillet, Top StoveReheating/Serving Instructions
Heat in the microwave on medium power until heated through or heat in a saucepan over medium heat.
Nutrition
Calories: 448kcal | Carbohydrates: 47g | Protein: 14g | Fat: 25g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 376mg | Potassium: 779mg | Fiber: 13g | Sugar: 12g | Vitamin A: 497IU | Vitamin C: 11mg | Calcium: 101mg | Iron: 6mg
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