Directions:
- Saute onions and garlic in butter until tender.
- Add ginger, curry powder, cumin seeds and red pepper flakes and cook until the spice mixture coats the onions and the garlic.
- Add the chickpeas and the tomatoes, let simmer uncovered on medium-low heat for 15 minutes or until most of the juices are cooked off.
- Gradually pour coconut milk into the mixture, continue simmering for an additional 5 minutes.
- Stir in peanut butter, cover and cook on low heat for 25 minutes.
- Add raisins, stir and let them warm through for 5 minutes.
- Serve over rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 147.3 Kcal (617 kJ) | ||
| Calories from fat | 80.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.94g | 14% | |
|---|---|---|---|
| Cholesterol | 5.09mg | 2% | |
| Sodium | 27.59mg | 1% | |
| Potassium | 248.59mg | 5% | |
| Total Carbs | 15.31g | 5% | |
| Sugars | 1.95g | 8% | |
| Dietary Fiber | 2.5g | 10% | |
| Protein | 4.18g | 8% | |
| Vitamin C | 3.4mg | 6% | |
| Iron | 1.2mg | 7% | |
| Calcium | 28.3mg | 3% | |
| Amount Per 100 g | |||
| Calories | 232.29 Kcal (973 kJ) | ||
| Calories from fat | 126.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.09g | 14% | |
|---|---|---|---|
| Cholesterol | 8.02mg | 2% | |
| Sodium | 43.51mg | 1% | |
| Potassium | 392.02mg | 5% | |
| Total Carbs | 24.14g | 5% | |
| Sugars | 3.08g | 8% | |
| Dietary Fiber | 3.95g | 10% | |
| Protein | 6.6g | 8% | |
| Vitamin C | 5.4mg | 6% | |
| Iron | 1.9mg | 7% | |
| Calcium | 44.7mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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