Sweet and Spicy Curry with Chickpeas Recipe - Allrecipes.com
Sweet and Spicy Curry with Chickpeas Recipe
  • READY IN 45 mins

Sweet and Spicy Curry with Chickpeas

Recipe by  

"One of my clients gave me a shorter version of this recipe before I left work for the day. Added a couple of things to it and loved it. Thanks a lot, Laurie. You were right -- good meal! This sauce goes well with rice or with pita bread. What's great about this recipe is you can add as much spice as you would like. "

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    15 mins
  • COOK

    30 mins
  • READY IN

    45 mins

Directions

  1. Heat the sesame oil in a skillet over medium heat; cook the turkey with onion and garlic in the oil until the meat is no longer pink, 10 to 15 minutes. Chop the meat up into crumbles as it cooks. Stir in the garbanzo beans, tomatoes, curry powder, chili sauce, and coconut milk; bring the mixture to a boil. Reduce heat and simmer for 15 minutes. Season with salt, black pepper, and crushed red pepper flakes.
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Reviews More Reviews

Most Helpful Positive Review
Nov 06, 2011

Spicy, hot & delish. Mostly followed the ingredients but changed up some measurements. Used 1 lb. 99% fat-free ground turkey breasts; 10 oz. diced tomatoes w/ habanero peppers (only use habanero option if you want to spike the heat); lite coconut milk. Eliminated the sesame oil and sautéed turkey, onion & garlic in Better Than Bouillon, Chicken Base. These changes eliminated some fat making it an even healthier version, and it’s still great tasting. The recipe as written seems to have more turkey than necessary so you may want to decrease the amount or, if using the 2 lbs., at least up the garbanzo beans as others have suggested. Thank you Marcia for a fantastic recipe! UPDATE: This has become a repeat winner for us. I now add 1 cup of jumbo mixed raisins when stirring in the garbanzo beans. If you prefer firmer raisins, add during last 5 minutes of cooking time.

 
Most Helpful Critical Review
Apr 28, 2011

May have been because I used madras curry, but I didn't care for this recipe. Also it was too sweet for my tastes.

 

34 Ratings

Mar 24, 2011

Delicious. I forgot to use the garlic and it didn't matter. I also left the turkey out. This dish tastes amazing and is so quick to make.

 
Mar 03, 2011

This is so delicious. I have been searching for a beautiful saucey curry dish like this to make at home. My husband and I love these flavors and I am so pleased with how it turned out. I served over jasmine rice and I used the remaining coconut milk in the rice...great combo!! Thanks!

 
Nov 05, 2010

I like it because it's quick, easy, tasty and healthy. Next time I think I may add raisins or mango.

 
Feb 16, 2011

This is a keeper! Yummm...makes my mouth hum. I followed other's tips. Made my own 1/2 c sweet chili sauce (ketchup, honey & Sriracha); used 2 cans garbanzo (1 might have been fine) and 1 cup lite coconut milk. Did it all in my electric skillet. Put over rice. Fast, delicious, one-of-a-kind.

 
Nov 17, 2010

This was a big hit for the whole family! We'll definitely be making this dish again, next time with more chickpeas!

 
Oct 22, 2012

Awesome recipe but I did make lots of changes as follows: 0) used bacon grease to cook up onion 1) did not use turkey - didn't have 2) used a whole can of coconut milk plus at least one cup of chicken broth 3) threw in 1 cup rice and cooked it in sauce 4) did not use chili sauce - didn't have 5) added peas at end

 

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Nutrition

  • Calories
  • 424 kcal
  • 21%
  • Carbohydrates
  • 29.4 g
  • 9%
  • Cholesterol
  • 112 mg
  • 37%
  • Fat
  • 18.9 g
  • 29%
  • Fiber
  • 5.6 g
  • 22%
  • Protein
  • 35.7 g
  • 71%
  • Sodium
  • 771 mg
  • 31%

* Percent Daily Values are based on a 2,000 calorie diet.

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