Cooked - Quickpea Curry

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Quickpea Curry

6.0

1 tablespoon canola oil

1 medium onion, finely chopped

2 garlic cloves, minced

1 tablespoon curry powder

2 cans (14-½ ounces each) diced tomatoes, undrained

2 cans (15 ounces each) chickpeas or garbanzo beans, rinsed and drained

2 cups cubed peeled sweet potato (about 1 medium)

1 cup light coconut milk

2 teaspoons sugar

¼ teaspoon crushed red pepper flakes

1 cup uncooked whole wheat pearl (Israeli) couscous

½ cups frozen peas (about 6 ounces)

¼ teaspoon salt

Chopped fresh parsley

Plain yogurt, optional

In a large skillet, heat oil over medium heat; saute onion and garlic with curry powder until tender, 3-4 minutes. Stir in tomatoes, chickpeas, sweet potato, coconut milk, sugar and pepper flakes; bring to a boil. Reduce heat; simmer, uncovered, until mixture is thickened and potatoes are tender, 25-30 minutes, stirring occasionally.
Meanwhile, prepare couscous and peas separately according to package directions. Stir salt into peas.
To serve, divide couscous among 6 bowls. Top with chickpea mixture, peas, parsley and, if desired, yogurt.

Course🍽️Main Course

Diets🥕Vegetarian...

Category🍛Curry

Cuisine🇮🇳Indian

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 124 weeks ago

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