Chickpea, Bean & Tomato Curry

Chili, Casseroles and Stews, Entrees.
Many curries, especially those from Southeast Asia, are made with coconut milk as a base. Unfortunately, coconut milk is exceptionally high in saturated fat. So, for a more healthful alternative, we used evaporated milk with a little bit of coconut extract. Serve this meatless curry over basmati rice.

Chickpea, Bean & Tomato Curry


Quantity Ingredients
1 cup evaporated skim milk
1/2 tsp coconut extract
1 1/4 tsp curry powder
3/4 tsp ground cumin
1/2 tsp ground ginger
1/4 tsp salt
3/4 lb yellow wax beans, cut into 1-inch lengths
1 tbsp olive oil
4 green onions, thinly sliced
1 pickled jalapeno pepper, minced
1 1/2 cups small grape tomatoes
1 can (16-ounces) chickpeas, rinsed and drained
2 tsp cornstarch moxed with 2 tbsp water
2 tbsp chopped cashews


In a small bowl, stir together the evaporated milk, coconut extract, curry powder, cumin, ginger and salt. Process until well combined and slightly pasty, about 1 minute.

In a vegetable steamer, steam the wax beans for 2 minutes to blanch.

In a large nonstick skillet or wok, heat the oil over medium heat. Add the green onions, jalapeno, and stir-fry until the green onions are softened, about 1 minute.

Add the wax beans and tomatoes to the pan and stir-fry until the beans are heated through and the tomatoes begin to release their juices, about 3 minutes.

Add the chickpeas and cook until heated through, about 2 minutes. Pour in the coconut-milk mixture and bring to a boil. Stir in the cornstarch mixture and cook, stirring, until the sauce is slightly thickened, about 1 minute.

Serve the curry sprinkled with cashews.

Makes 4 servings.

Nutritional Information per serving: 257 calories, 7.6 g total fat, 1.2 g saturated fat, 2.3 mg cholesterol, 9 g fibre 37 g carbohydrate, 13 g protein, 462 mg sodium