Chickpea Curry
- Number of Servings: 12
Ingredients
2 Tbsp Olive Oil4 Cloves Garlic2 jalapeno6 Medium Potatoes (skin on)1 head Cauliflower3 cups of fresh/frozen green beans1 can Chickpeas1 cup Plain, nonfat yogurt4 Tbsp Curry Powder1 Tbsp Cumin Seed4 Cups Low Sodium/Low Fat Chicken Broth2 Cups Dry Quinoa
In a large Stock Pot, heat Olive Oil over medium heat. Saute cumin seed and garlic. Once garlic is soft and cumin is releasing fragrance add curry powder. Once Curry powder is fragrant, add chicken stock and vegetables. Cook on a low boil until potatoes are tender. While vegetables are cooking, prepare Quinoa using package directions. Once vegetables are tender add yogurt and jalapeno. Allow to cook for another minute or two. Serve over Quinoa.
Number of Servings: 12
Recipe submitted by SparkPeople user MELTYLER.
Number of Servings: 12
Recipe submitted by SparkPeople user MELTYLER.
Nutritional Info Amount Per Serving
- Calories: 289.8
- Total Fat: 5.1 g
- Cholesterol: 0.4 mg
- Sodium: 299.2 mg
- Total Carbs: 52.8 g
- Dietary Fiber: 8.3 g
- Protein: 11.0 g
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