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Photo: Dera Burreson
Active Time:30 minsTotal Time:30 minsServings:4Jump to Nutrition Facts
Active Time:30 minsTotal Time:30 minsServings:4
Active Time:30 mins
Active Time:
30 mins
Total Time:30 mins
Total Time:
Servings:4
Servings:
4
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2tablespoonsextra-virgin olive oil1small white onion, finely diced2teaspoonsminced fresh ginger1clovegarlic, minced2teaspoonsgaram masala1teaspoonground cumin½teaspoonground coriander¼teaspoonsalt plus a pinch, divided¼cuptomato paste114-ounce canreduced-fat or light coconut milk (see Tip)115-ounce canno-salt-added chickpeas, rinsed1tablespoonlemon juiceChopped fresh cilantro for garnish
Cook Mode(Keep screen awake)
Ingredients
2tablespoonsextra-virgin olive oil
1small white onion, finely diced
2teaspoonsminced fresh ginger
1clovegarlic, minced
2teaspoonsgaram masala
1teaspoonground cumin
½teaspoonground coriander
¼teaspoonsalt plus a pinch, divided
¼cuptomato paste
114-ounce canreduced-fat or light coconut milk (see Tip)
115-ounce canno-salt-added chickpeas, rinsed
1tablespoonlemon juice
Chopped fresh cilantro for garnish
DirectionsHeat oil in a large saucepan over medium heat. Add onion and cook, stirring frequently, until soft and starting to brown, 3 to 4 minutes. Stir in ginger, garlic, garam masala, cumin, coriander and ¼ teaspoon salt; cook, stirring, for 1 minute. Add tomato paste and cook, stirring, for 30 seconds. Stir in coconut milk and bring to a simmer. Cook, stirring occasionally, until slightly thickened, about 5 minutes. Remove from heat.Puree the sauce with an immersion blender or in a regular blender until smooth. (Use caution when pureeing hot liquids.) Return the sauce to the pot, if necessary, and add chickpeas, lemon juice and the remaining pinch of salt. Sprinkle with cilantro, if desired.TipOpting for reduced-fat coconut milk in this recipe adds plenty of richness while saving more than 50 calories per serving compared to regular coconut milk. If you want to cut back even more, choose light coconut milk and you’ll save more than 90 calories per serving.Originally appeared: EatingWell Magazine, March 2021
Directions
Heat oil in a large saucepan over medium heat. Add onion and cook, stirring frequently, until soft and starting to brown, 3 to 4 minutes. Stir in ginger, garlic, garam masala, cumin, coriander and ¼ teaspoon salt; cook, stirring, for 1 minute. Add tomato paste and cook, stirring, for 30 seconds. Stir in coconut milk and bring to a simmer. Cook, stirring occasionally, until slightly thickened, about 5 minutes. Remove from heat.Puree the sauce with an immersion blender or in a regular blender until smooth. (Use caution when pureeing hot liquids.) Return the sauce to the pot, if necessary, and add chickpeas, lemon juice and the remaining pinch of salt. Sprinkle with cilantro, if desired.TipOpting for reduced-fat coconut milk in this recipe adds plenty of richness while saving more than 50 calories per serving compared to regular coconut milk. If you want to cut back even more, choose light coconut milk and you’ll save more than 90 calories per serving.
Heat oil in a large saucepan over medium heat. Add onion and cook, stirring frequently, until soft and starting to brown, 3 to 4 minutes. Stir in ginger, garlic, garam masala, cumin, coriander and ¼ teaspoon salt; cook, stirring, for 1 minute. Add tomato paste and cook, stirring, for 30 seconds. Stir in coconut milk and bring to a simmer. Cook, stirring occasionally, until slightly thickened, about 5 minutes. Remove from heat.
Puree the sauce with an immersion blender or in a regular blender until smooth. (Use caution when pureeing hot liquids.) Return the sauce to the pot, if necessary, and add chickpeas, lemon juice and the remaining pinch of salt. Sprinkle with cilantro, if desired.
Tip
Opting for reduced-fat coconut milk in this recipe adds plenty of richness while saving more than 50 calories per serving compared to regular coconut milk. If you want to cut back even more, choose light coconut milk and you’ll save more than 90 calories per serving.
Originally appeared: EatingWell Magazine, March 2021
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Nutrition Facts(per serving)303Calories20gFat24gCarbs7gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
