Name: One-Pot Coconut Milk Curry with Chickpeas
Total time: 40 min
Ingredients: 2 tablespoons avocado or canola oil; 1 teaspoon cumin seeds; 1 teaspoon mustard seeds; 2 cups chopped onion (about 1 large); 2 large cloves garlic, minced; 1 tablespoon minced fresh ginger; 1 tablespoon curry powder; 1/4-1/2 teaspoon crushed red pepper; ¾ teaspoon salt; 1 (14 ounce) can coconut milk; 1 cup low-sodium vegetable broth; 2 cups chopped tomatoes (about 2 medium); 1 medium sweet potato, cut into 1/2-inch pieces; 1 ½ cups cut green beans (1-inch); 1 (15 ounce) can no-salt-added chickpeas, rinsed; ½ cup chopped cilantro; 2 tablespoons lime juice

Heat oil in a large saucepan over medium heat. Add cumin seeds and mustard seeds and cook, stirring, until starting to pop, 30 seconds to 1 minute. Add onion and cook, stirring, until starting to soften, about 3 minutes. Add garlic, ginger, curry powder, crushed red pepper and salt; cook, stirring, until fragrant, about 1 minute. Add coconut milk, broth, tomatoes, sweet potato, green beans and chickpeas. Bring to a boil, reduce heat to maintain a simmer and cook, uncovered, stirring occasionally, until the vegetables are tender, about 15 minutes. Remove from heat and stir in cilantro and lime juice.

What Happens to Your Body When You Take Protein Powder Every Day

19 One-Pot Vegetarian Mediterranean Diet Dinners

ThePrep: Restaurant Copycat Dinners That Are High in Protein

One-Pot Coconut Milk Curry with Chickpeas

Gallery

Recipe Summary

Nutrition Profile:

Ingredients

Directions

Nutrition Facts

Reviews (2)

All Reviews for One-Pot Coconut Milk Curry with Chickpeas

Account