4 Serves
45 Mins
Heat a skillet over medium-high heat, coat with cooking spray and add the cooking oil. Add the mustard seeds and sauté until they begin to pop and become fragrant.
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Vitamin E
3 mg / 15 mgVitamin K
60 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
262 µg / 400 µgCalcium
186 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
108 mg / 420 mgPhosphorus
332 mg / 1,250 mgPotassium
1009 mg / 4,700 mgSodium
281 mg / 2,300 mgZinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
19 µg / 55 µgFiber
16 g / 28 gSugar
17 g / 50 gSaturated Fat
6 g / 20 gCholesterol
5 mg / 300 mgCaffeine
0 mgNet Carbs
88 gAlcohol
0 g
Add the diced onions, garlic, and ginger to the skillet. Sauté for 2 to 3 minutes until they are lightly browned.
Stir in the diced tomatoes and cook for a few minutes until they soften.
Add the garam masala, turmeric, and chili powder to the mixture. Stir well to combine.
Incorporate the chickpeas into the onion-tomato mixture, ensuring they are thoroughly coated. Cook for 2 to 3 minutes.
Stir in the sour cream and cook until the sauce is well combined. Season with salt and pepper to taste, adding a few tablespoons of water if the gravy is too thick.
Remove the curry from the heat and stir in three-quarters of the chopped cilantro.
Clean the skillet and return it to medium-high heat. Coat with cooking spray and add the sliced red onions and sweet peppers. Sauté until the vegetables are charred and soft but still hold their shape.
Transfer the chickpea curry to a serving dish and garnish with the remaining cilantro, charred red onions, and sweet peppers. Serve with basmati rice or naan bread.
54
g160
g30
g
Indian