Chickpea Curry With Cucumber
37
- Prep Time10 min
- Total Time20 min
- Makes4 servings
(Photo: Jim Norton)
This is a healthy, protein-rich vegetarian dish that will warm you up and keep the cold weather 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 8g, Carbohydrates 38g, Fat 5g, Fibre 7g, Sodium 623mg.
