“This curry can be made in 15 minutes, perfect for a week night dinner. Plus, it's very allergy and diet friendly. Vegans, Vegetarians, Celiacs, lactose intolerant, and Weight Watchers rejoice!”
READY IN:
22mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat large sauce pan, wok or dutch oven with oil. Add onions and cook until they are translucent.
  2. Add garlic and spices, stirring constantly.
  3. Add 1/2 cup water to the pan, and let evaporate until onions and spices look caramelized.
  4. Add coconut milk, and bring to a slow boil.
  5. Add garbanzo beans and peas, and continue cooking until heated through.
  6. Add sugar to taste.
  7. Serve over rice with lemon slices.

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