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Creamy Coconut Chickpea Curry (Pantry Remix)

Name: Creamy Coconut Chickpea Curry (Pantry Remix)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 30 ounces Chicken; 14 ounce canned coconut milk; 1 cup Garlic; 1 whole yellow onion, diced; 3 whole garlic cloves, minced; 1.5 tablespoons curry powder; 2 tablespoons tomato paste; 1 tablespoon vegetable oil

A pantry-adapted take on Creamy Coconut Chickpea Curry — uses Chicken instead of canned chickpeas, drained and rinsed, Garlic instead of frozen chopped spinach, thawed and squeezed dry. Nutrition is approximate.

Prep 10 minCook 20 minTotal 30 min4 servingseasy

budget-friendlyvegangluten-freecurryPantry Remix

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Ingredients

Chicken30 ounces
canned coconut milk14 ounce
Garlic1 cup
yellow onion, diced1 whole
garlic cloves, minced3 whole
curry powder1.5 tablespoons
tomato paste2 tablespoons
vegetable oil1 tablespoon

Instructions

1
Heat the vegetable oil in a large skillet over medium heat. Sauté the diced onion for 5 minutes.
2
Stir in the minced garlic, curry powder, and tomato paste. Cook for 1-2 minutes until the tomato paste darkens slightly.
3
Add the rinsed chickpeas and pour in the coconut milk. Stir well to combine all ingredients.
4
Bring to a simmer, then reduce heat to low and cook for 10 minutes to allow the flavors to meld.
5
Stir in the thawed spinach and simmer for another 3 minutes until heated through. Season with salt to taste and serve over rice if desired.

Nutrition

Estimated, per serving

360kcal

Calories

11g

Protein

38g

Carbs

19g

Fat

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