Pastrami and Chickpea Curry

Ingredients - Serves 4

• Fresh coriander - For garnish
• Salt and pepper - To taste
• Coconut milk - 1 can
• Tomato paste - 1 tablespoon
• Curry powder - 2 tablespoons
• Chickpeas - 1 can, drained and rinsed
• Pastrami - 200 grams, sliced
• Garlic - 2 cloves, minced
• Onions - 1 large, chopped
• Olive oil - 2 tablespoons

Let's Get Started

1. Heat the olive oil in a large pan over medium heat.
2. Add the onions and garlic and cook until the onions are soft, about 5 minutes.
3. Add the pastrami and cook until it starts to brown, about 5 minutes.
4. Add the chickpeas, curry powder, and tomato paste. Stir well to combine.
5. Add the coconut milk and bring the mixture to a simmer. Reduce the heat to low and let it cook for 15 minutes.
6. Season with salt and pepper to taste.
7. Serve the curry over rice or with naan bread, garnished with fresh coriander.

Dietary Info

• Dish Type: Main Course
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Calories: 500
• Fat: 20g
• Carbs: 50g
• Protein: 30g
• Sodium: 1500mg
• Sugar: 10g