Chickpea & Tomato Coconut Curry Recipe
A hearty, creamy curry featuring chickpeas, tomatoes, and coconut milk—delicious with crackers or over rice. Ready in 25 min. Serves 4. 270 cal per serving.
Ingredients
- 2 cups (1 can, drained) Canned chickpeas
- 1.5 cups (1 can) Canned tomatoes
- 1 cup Canned coconut milk
- 1 tbsp Vegetable oil
- 1 tsp Ground ginger
- 0.5 tsp Paprika
- 0.75 tsp Salt
- 1 tsp Brown sugar
- 1 tbsp Bottled lemon juice
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