Spicy Indian Chickpea Curry
A delicious and heart-healthy Indian-inspired veg recipe designed to support a diet aimed at lowering high cholesterol.
Ingredients
- 1 can of chickpeas, drained and rinsed
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 inch of ginger, grated
- 1 green chili, chopped
- 1 tsp cumin seeds
- 1 tsp turmeric
- 1 tsp garam masala
- 1 tsp coriander powder
- 1/2 tsp chili powder
- 1 cup of diced tomatoes
- 1/2 cup of coconut milk
- 1 tbsp olive oil
- Salt to taste
- Fresh cilantro for garnish
Instructions
Heat olive oil in a pan over medium heat.
Add cumin seeds and let them splutter.
Add chopped onion, garlic, ginger, and green chili. Sauté until onions are translucent.
Stir in turmeric, garam masala, coriander powder, and chili powder. Cook for 1-2 minutes.
Add diced tomatoes and cook until they soften.
Add chickpeas and coconut milk. Simmer for 15-20 minutes.
Season with salt to taste.
Garnish with fresh cilantro and serve hot.
Estimated Nutrition
Per serving
| Calories | 300 |
| Protein (g) | 15 |
| Carbs (g) | 45 |
| Fiber (g) | 12 |
| Sugar (g) | 8 |
| Saturated fat (g) | 1 |
| Trans fat (g) | 0 |
| Sodium (mg) | 500 |
| Cholesterol | 0 |