Chickpea and Vegetable Curry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1TBSP Extra Virgin Olive Oil.2 small onions (or 1 medium/large)1tsp of garlic3 TBSPs of curry paste1 can of chickpeas (~2 cups)2 cups of canned diced tomatoes4 cups of vegetables (In this recipe: 1.5 cups of broccoli, .5 cups of carrots, 1 small sweet potato, 1 small potato, 2 baby zucchini.)1 can of coconut milk (400mls)1-2 TBSPs of flour to thicken
Use a dutch oven or large (high-walled) skillet.
Cook onions and garlic in olive oil until onions are tender.
Add curry paste, cook ~1minute.
Add chickpeas and any hard/longer cooking vegetables. Cook 3-5 minutes, stirring often.
Add diced tomatoes and the rest of the vegetables, simmer for ten minutes. (add half a cup of water if too dry.)
Mix in coconut milk and bring back up to a boil, cooking for another 3-5 minutes until vegetables are tender. For thicker sauce, whisk in flour.
Makes 10 1-cup servings
Serve alone, over rice, or with naan bread.
Number of Servings: 10
Recipe submitted by SparkPeople user MARYWILTON.
Cook onions and garlic in olive oil until onions are tender.
Add curry paste, cook ~1minute.
Add chickpeas and any hard/longer cooking vegetables. Cook 3-5 minutes, stirring often.
Add diced tomatoes and the rest of the vegetables, simmer for ten minutes. (add half a cup of water if too dry.)
Mix in coconut milk and bring back up to a boil, cooking for another 3-5 minutes until vegetables are tender. For thicker sauce, whisk in flour.
Makes 10 1-cup servings
Serve alone, over rice, or with naan bread.
Number of Servings: 10
Recipe submitted by SparkPeople user MARYWILTON.
Nutritional Info Amount Per Serving
- Calories: 195.7
- Total Fat: 10.8 g
- Cholesterol: 0.0 mg
- Sodium: 299.8 mg
- Total Carbs: 22.3 g
- Dietary Fiber: 4.3 g
- Protein: 4.9 g
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