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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 290.6
  • Total Fat: 8.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 206.6 mg
  • Total Carbs: 49.7 g
  • Dietary Fiber: 16.0 g
  • Protein: 13.6 g

View full nutritional breakdown of Chick Pea Curry Low Sodium (crockpot or not) calories by ingredient
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Chick Pea Curry Low Sodium (crockpot or not)

Submitted by: THINKAHEAD

Introduction

This is a low soduim slightly altered version of the recipe Brainiac submitted that I put in the crockpot. This is a low soduim slightly altered version of the recipe Brainiac submitted that I put in the crockpot.
Number of Servings: 4

Ingredients

    1 tablespoons vegetable oil
    1 small onion, chopped (1c)
    3 cloves of garlic, crushed/minced (or 3/8 tsp pwdr)
    1/2 cup No Salt added Chicken broth
    1 tablespoon fresh ginger root, minced (or tsp pwdr)
    1 tablespoon cumin
    1 tablespoon coriander
    2 teaspoons turmeric
    1 teaspoon chili powder
    1 bay leaf
    1 cup Dry chick peas to equal 2-2.5 cup soaked
    28 oz. can of No salt added diced tomatoes
    head of cauliflower (5 cups), chopped and steamed until tender
    1/2 cup light coconut milk
    pepper to taste

Directions

I put everything in the crockpot on low for 6-8 hours, and added the cauliflower for last hour.

Follow instructions on chick peas package for soaking the beans prior to putting in the crock pot.

Number of Servings: 4

Recipe submitted by SparkPeople user THINKAHEAD.





TAGS:  Vegetarian Meals |

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