Mexican Chickpea and Tomato Curry Recipe

Chickpea and Tomato Curry 


2 tablespoons Melt® Organic Buttery Spread

1/2 onion, chopped

1 serrano or other hot pepper, chopped

1 banana pepper, chopped

4 ounces mushrooms, chopped

3 cloves garlic, minced

1 tablespoon ginger, minced

1 (15 ounce) can chickpeas, drained and rinsed

1/2 teaspoon cinnamon

1/4 teaspoon ground cloves

1/2 teaspoon garam masala

1 dash allspice

1 teaspoon salt

1 pound roma tomatoes, diced

1/2 (14 ounce) can coconut milk


Heat the Melt in a deep wok or a saucepan over medium heat. Add the onion, ginger and pepper and saute for 15 minutes, until all veggies are wilted and browning. Add the garlic and saute for 1 minute.

Add the chickpeas and spices and cook for 3 minutes. Then add the tomatoes and cook another 2 minutes. Add the coconut milk and combine. Bring the mixture to a boil and cook 10 minutes to thicken slightly. Serve over rice.

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