Chickpea curry with cucumber
26
PREP TIME
10 min
TOTAL TIME
20 min
Serves
4
Chickpea curry recipe with cucumber. (Photo, Jim Norton.)
The complex flavours of this delicious, protein-rich vegetarian dish is cooked with ginger, garlic and cayenne. A healthy meal that will warm you up and keep the cold weather colds at bay.
Ingredients
- 1 tbsp vegetable oil
- 1 small onion , chopped
- 1-in. piece ginger , peeled and minced
- 2 garlic cloves , minced
- 796-mL can diced tomatoes
- 540-mL can chickpeas , drained and rinsed
- 1 tsp garam masala
- 1/8 tsp cayenne pepper
- 1/2 cup chopped cilantro
- 1/3 English cucumber , chopped, about 1 cup
- 1 tbsp lemon juice
- 1/8 tsp salt
Instructions
- Heat a large frying pan over medium. Add oil, then onion, ginger and garlic. Stir-fry just until onion is soft, about 3 min. Add tomatoes, chickpeas, garam masala and cayenne. Bring to a boil, then reduce heat to medium. Gently boil until flavours develop, about 5 min.
- Stir in cilantro, cucumber, lemon juice and salt. Cook just until cucumber is hot, about 2 min. Serve with rice or naan.
Reader tested!
“This was well planned and easy to prepare. Once it’s cooking you can leave it until the end. It was a hit in my house so I’ll definitely make it again.” – Ann Allen, Mississauga, Ont.
Nutrition (per serving)
- Calories
- 217,
- Protein
- 8 g,
- Carbohydrates
- 38 g,
- Fat
- 5 g,
- Fibre
- 7 g,
- Sodium
- 623 mg.
FILED UNDER: Dinner Indian stovetop Superfood recipes vegetables Vegetarian
