Chick Pea Curry

Name: Chick Pea Curry Recipe
Yield: 3
Ingredients: Curry:; Tofu -unisoya- Nature 113 grams (1/4 pkg); 1 cup Chickpeas (garbanzo beans) precooked; 1 small (1-3/4 to 2-1/2 dia.) Potato (diced and boiled); 1 tbsp chopped Onions; 1 Italian tomato (chopped); 1 1tsp Olive Oil; Patak�s Hot Curry Paste 1 tbsp; ---; Rice:; Indian Aromatic Basmati Rice 1/2 cup dry; 1 c. vegetable broth or water; 0.5 cup frozen Peas; ---; Garnishings:; 1 large Compliments (IGA house brand) whole wheat tortilla cut into 6 wedges (2 wedges per person); 0 1% Libert� Organic Yogurt 1 tbsp dollop per person; chives or chopped green onions or cilantro if desired

Number of Servings: 3

Ingredients

Curry:Tofu -unisoya- Nature, 113 grams (1/4 pkg)1 cup Chickpeas (garbanzo beans) precooked1 small (1-3/4" to 2-1/2" dia.) Potato (diced and boiled)1 tbsp chopped Onions 1 Italian tomato (chopped)1 1tsp Olive OilPatak�s Hot Curry Paste 1 tbsp ---Rice:Indian, Aromatic Basmati Rice, 1/2 cup dry1 c. vegetable broth or water0.5 cup frozen Peas---Garnishings:1 large Compliments (IGA house brand) whole wheat tortilla, cut into 6 wedges (2 wedges per person)0,1% Libert� Organic Yogurt, 1 tbsp dollop per personchives or chopped green onions or cilantro if desired

Directions

Saut�e onions and tofu in olive oil, add curfry paste and tomato and simmer 10 minutes, Add cooked potatoes and chickpeas. Add a bit of vegetable broth or water to keep the sauce from sticking and simmer another 5-10 minutes. The curry paste needs 15 minutes cooking time from the moment you add it.
Cook rice in vegetable broth. Add frozen peas in last 5 minutes. Serve with a dollop of fat-free yogourt (1 tbsp) and some tortilla wedges in lieu of chapati or naan.

Number of Servings: 3

Recipe submitted by SparkPeople user SAUMON.

Servings Per Recipe: 3

Nutritional Info Amount Per Serving