Trinidad-Style Curried Chickpea and Potato Bowl
A comforting Caribbean curry of chickpeas and potatoes simmered in coconut milk with warm curry spices, served over rice with fresh mango and lime.
15m prep · 25m cook · 4 servingsGluten-Free
Ingredients
- 2 tbsp Olive Oil
- 1 medium Yellow Onion
- 3 cloves Garlic
- 2 tbsp Curry Powder
- ½ tsp Ground Turmeric
- 1 can (15 oz) Canned Chickpeas
- 2 medium Potato
- 1 can (13.5 oz) Canned Coconut Milk
- 1 cup Vegetable Broth
- 1 whole Lime
- 1 medium Mango
- ¼ cup Fresh Cilantro
- 1 ½ cups Basmati Rice
Instructions
Estimated nutrition (per serving)
Calories430 kcal
Protein11g
Carbs60g
Fat16g
Fiber9g
Sodium480mg
Sugar10g