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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Combine the tomato paste, garlic, curry powder, cardamom, coriander, and a bit of the vegetable oil to make a paste. Set aside. | 2. Fry the chopped onion in vegetable oil until soft. | 3. Stir curry paste mixture into the onion and fry together for a minute. | 4. Stir the coconut milk into the onion/curry paste mixture in the pan to create the sauce and heat through to bubbling. | 5. Add in the bell pepper and chickpeas. | 6. Stir together, and then stir in ginger and cayenne pepper (taste to get the desire level of heat from the cayenne). | 7. Bring to bubbling and then cover and reduce heat. | 8. Simmer for 15 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chickpea	15 1/2	ounces		1660.9968	276.6131	89.9487	26.5408
coconut milk	13 1/2	ounces		880.2517	21.2026	8.7642	91.24
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
red bell pepper	1		chopped	-	-	-	-
vegetable oil	3	tablespoons		351.69599999999997	0.0	0.0	40.8
tomato paste	2	tablespoons		26.24	6.0512	1.3824	0.1504
garlic clove	1		minced	4.47	0.9918	0.1908	0.015
ginger	1	tablespoon		4.8	1.0662	0.1092	0.045
curry powder	3	tablespoons		61.425	10.5519	2.7008	2.6479
cardamom	1	teaspoon	ground	6.22	1.3694	0.2152	0.134
coriander	1	teaspoon	ground	5.364	0.9898	0.2227	0.3199
cayenne pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.