Chickpea curry with cucumber

23

PREP TIME

10 min

TOTAL TIME

20 min

Serves

4

Chickpea curry with cucumber

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.
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