One-Pot Coconut Milk Curry with Chickpeas

• 분량: 6 servings
• 총 시간: 40 minutes

재료

2 tablespoons avocado or canola oil

1 teaspoon cumin seeds

1 teaspoon mustard seeds

2 cups chopped onion (about 1 large)

2 large cloves garlic, minced

1 tablespoon minced fresh ginger

1 tablespoon curry powder

1/4-1/2 teaspoon crushed red pepper

¾ teaspoon salt

1 (14 ounce) can coconut milk

1 cup low-sodium vegetable broth

2 cups chopped tomatoes (about 2 medium)

1 medium sweet potato, cut into 1/2-inch pieces

1 ½ cups cut green beans (1-inch)

1 (15 ounce) can no-salt-added chickpeas, rinsed

½ cup chopped cilantro

2 tablespoons lime juice

방향

Heat oil in a large saucepan over medium heat. Add cumin seeds and mustard seeds and cook, stirring, until starting to pop, 30 seconds to 1 minute. Add onion and cook, stirring, until starting to soften, about 3 minutes. Add garlic, ginger, curry powder, crushed red pepper and salt; cook, stirring, until fragrant, about 1 minute. Add coconut milk, broth, tomatoes, sweet potato, green beans and chickpeas. Bring to a boil, reduce heat to maintain a simmer and cook, uncovered, stirring occasionally, until the vegetables are tender, about 15 minutes. Remove from heat and stir in cilantro and lime juice.

영양 정보

• 칼로리: 312 kcal
• 지방 전체: 21 g
• 포화 지방: 13 g
• 불포화 지방: 0 g
• 나트륨: 436 mg
• 탄수화물 전체: 30 g
• 식이섬유: 8 g
• 총 당류: 9 g
• 단백질: 7 g