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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 137.8
  • Total Fat: 1.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 965.0 mg
  • Total Carbs: 25.7 g
  • Dietary Fiber: 4.7 g
  • Protein: 4.9 g

View full nutritional breakdown of Potato Chickpea Curry calories by ingredient
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Potato Chickpea Curry

Submitted by: MAMEDARLING

Introduction

This comes from a book, Hands-Off Cooking: Low-Supervision, High-Flavor Meals for Busy People, by Ann Martin Rolke. I couldn't figure out how to save this without also agreeing to share it! This comes from a book, Hands-Off Cooking: Low-Supervision, High-Flavor Meals for Busy People, by Ann Martin Rolke. I couldn't figure out how to save this without also agreeing to share it!
Number of Servings: 12

Ingredients

    2.5 cups vegetable broth
    1 15 oz. cans chickpeas
    1 14.5-oz. can Muir Glen Fire Roasted Tomatoes with Chilies
    6 baby Yukon Gold potatoes (app. 12 oz.)
    1 med. onion, diced (app. 1 cup)
    1 tbsp. unsalted butter (I use Smartbalance)
    2 tsp. minced ginger
    1-2 tsp. salt
    1 tsp. ground cumin
    1 tsp. ground coriander
    1/2 tsp. cayenne pepper

Directions

In a large pot, combine all ingredients. Stir to mix and nestle potatoes in liquid. Set pot uncovered over medium heat. Simmer vigorously for approximately 35 minutes or until potatoes are tender. Add more salt to taste. Serve alone or with rice.
If you have time, saute onion with 2 cloves of garlic and the butter for about 10 minutes before adding to mixture.
Other nice additions are tumeric and fresh cilantro when serving.
If you want a creamier texture, you can add rice milk or fat-free milk. Just make sure to account for it!

Number of Servings: 12

Recipe submitted by SparkPeople user MAMEDARLING.






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