Photo: Swathi Handique
Chickpea Ketchup Curry
12 ingredients
Serves 2
openrecipes
A really easy and quick vegetarian curry recipe!
Estimated Nutrition (whole recipe, rough)
446
Calories
15g
Protein
4g
Fat
92g
Carbs
Counts 11 of 13 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Sunflower Oil | not in our table | 0 |
| Coriander | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 tablespoons of sunflower oil
- 1 small onion, thinly sliced
- 2cm piece of ginger, finely grated
- A pinch of dried chilli flakes
- 1 clove of garlic, crushed
- 2 teaspoons curry powder
- 400g tin of chickpeas, drained
- 5 tablespoons of tomato ketchup
- Juice of 1/2 a lemon
- Salt and pepper
- Chopped coriander to serve
- Basmati rice to serve
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes