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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 288.3
  • Total Fat: 4.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 289.7 mg
  • Total Carbs: 54.6 g
  • Dietary Fiber: 12.1 g
  • Protein: 10.4 g

View full nutritional breakdown of Aloo Gobi with chickpeas calories by ingredient
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Aloo Gobi with chickpeas

Submitted by: LAWLI56

Introduction

Potato, cauliflower and pea curry with chickpeas.

I love vegetable curries cooked from scratch
Potato, cauliflower and pea curry with chickpeas.

I love vegetable curries cooked from scratch

Number of Servings: 6

Ingredients

    Cauliflower, raw, 1 head, large (6-7" dia), cut into small florets
    Potato, raw, 6 small, cubed (1-3/4" to 2-1/2" dia.)
    Peas, frozen, 1 cup
    Chickpeas (garbanzo beans), 1 can, drained
    Onions, chopped, 2 large (remove)
    Chopped Tomatoes, 1 can
    Tomato puree(paste), 30 gram(s)
    Garlic, 6 cloves
    Cumin seeds, 2tsp
    4 Bay leaves
    Coriander, ground
    Chili powder, 2tsp
    Ginger, ground, 2tsp
    Tumeric, 2tsp
    Garam Masala, 2tsp
    2 cups vegetable stock

Tips

Serve with rice and a topping of yogurt and coriander leaf(cilantro) or can be served as a side dish with a meat curry. Adjust the seasoning to your own taste.


Directions

Fry the onions, cumin and bay leaves in the flora cuisine for about 2-3 minutes. Add the potatoes and cauliflower and cook for a further 2 minutes turning frequently. Add the tomatoes, tomato paste and the rest of the spices and cook for about 1 minute then add the peas, chickpeas and vegetable stock. Bring to the boil then transfer to a slow cooker. Cook for about 90 minutes on high or until the potatoes and cauliflower are just cooked.

Serving Size: 6 servings






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