EASY | 15 MIN | HIGH PROTEIN
Get ready to dive into the easiest and most delicious high-protein chickpea curry you’ll ever make! With 25g of protein and just 220 calories per serving (including a cup of rice), this Sri Lankan Chickpea Curry is a total game-changer. Think rich, creamy coconut milk, perfectly spiced chickpeas, and all the flavor with zero fuss. It’s a one-pot wonder that’s perfect for a quick weeknight dinner or meal prep. I like to have it with some brown rice to keep the calories low but also have a filling meal. you’ve got yourself a tasty, protein-packed meal that hits the spot every time.
Chickpea Curry
Ingredients
- Chickpea can
- ½ red onion
- 4 cloves of garlic
- ½ inch knob of ginger
- 3 green chili
- 1 tbsp Water
- 2 Bay leaves
- 4 cardamom pods (bruised)
- 1 cinnamon stick
- 1 tsp Curry powder
- 2 tsp Turmeric
- 1 tsp chili powder
- 1 tsp salt
- ½ cup of greek Yogurt
- ½ tomato
Directions
- In a food processor, blend the red onion, garlic, ginger, and green chili with 1 tablespoon of water until smooth. Set this spice blend aside.
- In a pan, heat the bay leaves, cardamom pods, and cinnamon until they release their aroma.
- Add the spice blend from the food processor to the pan and let it simmer for a few minutes. Then, stir in the remaining spices and Greek yogurt, mixing well.
- Toss in the diced tomatoes and the drained, rinsed chickpeas, allowing the curry to simmer for a few more minutes.
- Remove from heat, top with chopped parsley, and enjoy with some brown rice.
