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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 290.6
  • Total Fat: 6.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 269.8 mg
  • Total Carbs: 34.8 g
  • Dietary Fiber: 7.6 g
  • Protein: 18.9 g

View full nutritional breakdown of Madras Curry Chickpea Stew with Mock Chicken calories by ingredient
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Madras Curry Chickpea Stew with Mock Chicken

Submitted by: S_PRESS

Introduction

I love Curry! This has it all. Normally you'd find peas and cauliflower in such a dish, but I had broccoli. It was still wonderful. Serve with basmati or wild rice. Yum. I love Curry! This has it all. Normally you'd find peas and cauliflower in such a dish, but I had broccoli. It was still wonderful. Serve with basmati or wild rice. Yum.
Number of Servings: 6

Ingredients

    Chickpeas (garbanzo beans), 2 heaping cups after re-hydrated
    Ginger Root, 1 tsp (minced w/ garlic)
    Garlic, 1 clove (minced w/ ginger)
    Olive Oil, 1 tbsp
    Curry powder, 1 tbsp + 3 tsp
    Ground White Pepper, 2 tsp (can be less if sensitive to pepper)
    Sweet potato, 1 cup, cubed
    Red Potato, raw, 1 cup diced
    Broccoli, fresh, 3 cup, chopped
    Red Ripe Tomatoes, 1 large whole (3" dia) chopped
    Celery, raw, .25 cup, diced small (food processor)
    Onions, raw, .5 cup, diced small (food processor)
    Carrots, raw, .25 cup, diced small (food processor)
    Water, tap, 2.5 cup (8 fl oz)
    Sea Salt and Cracked Pepper to taste

    Seitan, "mock" meat substitute, 400 gram(s) chopped
    Olive Oil, 1 tbsp for frying Seitan
    extra curry powder to coat Seitan

Directions

Prepare all vegetables as indicated in ingredient list (chop, puree, etc.)
Mix carrot, celery, onion add to large pot with 1 tbs olive oil, cook over med-hi heat for 2-3 minutes
Add minced garlic and ginger, cook another 1-2 minutes
Add curry powder and white pepper, stir to coat veggies
Add potatoes, stir to coat
Add tomatoes and stir for 2-3 minutes
Add chickpeas and 2.5 cups of water
Bring to a boil, then stir and reduce to simmer. Cook for about 30 minutes or until potatoes and chickpeas are soft.
Add broccoli and cook for a few minutes more, just to soften and heat the broccoli
If it's really watery, add some cornstarch to thicken.
Season with salt and pepper to taste and serve over rice, with na'an or nothing

Curried "Chicken"
Chop prepared seitan and toss with olive oil and curry powder. Fry in a heated skillet until browned. Add to Chickpea stew.

Makes approximately 6 servings at about 1.5 cup each


Number of Servings: 6

Recipe submitted by SparkPeople user S_PRESS.






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