Best 2 3 Minute Coconut Chickpea Curry Recipe By Tasty Recipes
Do you have a sudden craving for a quick yet flavorful meal? Look no further! The "3-Minute Coconut Chickpea Curry" recipe by Tasty is here to tantalize your taste buds. Get ready to whip up a delightful plant-based curry in just 3 minutes with the convenience of your microwave. This recipe combines the rich flavors of coconut milk, aromatic spices, and tender chickpeas, resulting in a creamy, savory dish that's perfect for lunch, dinner, or a satisfying snack. Let's dive into the easy steps and discover how to make this delicious curry in no time!
Let's cook with our recipes!
3-MINUTE COCONUT CHICKPEA CURRY RECIPE BY TASTY
Here's what you need: coconut cream, onion powder, garlic powder, ground ginger, cayenne, ground tumeric, garam masala, ground cumin, ground coriander, kosher salt, freshly ground black pepper, chickpeas, fresh spinach, lime juice, steamed rice, fresh cilantro
Provided by Matt Ciampa
Categories Lunch
Time 30m
Yield 2 servings
Number Of Ingredients 16
Steps:
- In a medium, microwave-safe bowl, mix together the coconut cream, onion powder, garlic powder, ginger, cayenne, turmeric, garam masala, cumin, coriander, salt, and pepper. Add the chickpeas and toss until well coated.
- Cover the bowl with plastic wrap and microwave on high power for 3 minutes, until heated through.
- Remove the bowl from the microwave, uncover, and stir in the spinach and lime juice.
- Spoon the curry over steamed rice. Garnish with cilantro.
- Enjoy!
Nutrition Facts : Calories 756 calories, Carbohydrate 70 grams, Fat 47 grams, Fiber 19 grams, Protein 24 grams, Sugar 68 grams
ONE-POT CHICKPEA CURRY (UNDER 300 CALORIES) RECIPE BY TASTY
Here's what you need: onion, garlic, coriander powder, cumin, turmeric, chili flakes, salt, ginger, tomatoes, lentils, coconut cream, broccoli, chickpeas, spinach, lemon, low-fat natural yogurt, fresh coriander
Provided by Tasty
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Fry the onion and garlic in a little oil for 3 minutes.
- Add all of the spices, the salt, the ginger and cook for a further 2 minutes.
- Add the tomatoes, the lentils and coconut cream, cover and simmer on a low heat for 15 minutes until the lentils are tender.
- Stir in the broccoli and cook for a further 4 minutes.
- Stir in the chickpeas, spinach, and lemon juice and cook a further 3 minutes until the spinach is slightly wilted.
- Serve with natural yogurt and some chopped coriander.
- Enjoy!
Nutrition Facts : Calories 366 calories, Carbohydrate 59 grams, Fat 10 grams, Fiber 17 grams, Protein 16 grams, Sugar 20 grams
Tips:
- Use canned chickpeas for convenience. If you don't have time to soak and cook dried chickpeas, you can use canned chickpeas instead. Just be sure to rinse them well before using.
- Use a variety of vegetables. This recipe is a great way to use up leftover vegetables. You can add any vegetables you like, such as broccoli, cauliflower, carrots, or bell peppers.
- Make it spicy. If you like spicy food, you can add a pinch of cayenne pepper or red pepper flakes to the curry. You can also add a dollop of yogurt or sour cream to cool it down.
- Serve with rice or naan. This curry is traditionally served with rice or naan. You can also serve it with quinoa or another whole grain.
Conclusion:
This 3-minute coconut chickpea curry is a quick, easy, and delicious meal that's perfect for busy weeknights. It's also a great way to use up leftover vegetables. So next time you're looking for a healthy and satisfying meal, give this recipe a try.
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