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–+ servings

Goan Chickpea Curry

Serving Size: 10
This KaiaFit recipe is part of the 7-day Spring cleanse for 2022.

Recipe by: KaiaFit

Cook Times

Active Prep30
Hands-On Cook10
Hands-Off Cook0
Passive0
Total Time40 minutes
Recipe Serving Size10

Cooking Tools Required

Can Opener, Colander, Cutting board, Kitchen towels, Measuring cups and spoons, Mortar and Pestle, Sharp Knives, Skillet, Top Stove

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

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!
Reheating 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