Chickpea and Tomato Curry
Published on
07 Aug 2022
Published by
Singapore Heart Foundation
Recipe contributed by Khoo Teck Puat Hospital.
Serves: 4
Time: 20 minutes
Ingredients
- Chickpeas, drained, 2 cans
- Tomato, chopped, 2 medium
- Tomato puree, 2 tbsp
- Onion, chopped, 1 medium
- Ginger, minced, 1 tbsp
- Curry powder, 1½ tbsp
- Rice bran oil, 2 tbsp
- Salt, To taste
Method
- Heat oil in a frying pan.
- Add ginger, onion and curry powder to pan. Stir frequently until onion turns golden brown.
- Add in chickpeas, chopped tomatoes, tomato puree and ½ cup of water.
- Reduce heat and simmer for 10 minutes until sauce thickens.
- Serve with rice or bread.
Nutrients per serving
- Energy: 268kcal
- Protein: 10g
- Total Fat (Saturated Fat): 12.5g (2.4g)
- Cholesterol: 0mg
- Carbohydrate: 22.1g
- Sodium: 644mg
- Dietary Fibre: 11g
Source: Singapore Heart Foundation. Reproduced with permission.
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