Chick Pea Curry Low Sodium (crockpot or not)

Name: Chick Pea Curry Low Sodium (crockpot or not) Recipe
Yield: 4
Ingredients: 1 tablespoons vegetable oil; 1 small onion chopped (1c); 3 cloves of garlic crushed/minced (or 3/8 tsp pwdr); 1/2 cup No Salt added Chicken broth; 1 tablespoon fresh ginger root minced (or tsp pwdr); 1 tablespoon cumin; 1 tablespoon coriander; 2 teaspoons turmeric; 1 teaspoon chili powder; 1 bay leaf; 1 cup Dry chick peas to equal 2-2.5 cup soaked; 28 oz. can of No salt added diced tomatoes; head of cauliflower (5 cups) chopped and steamed until tender; 1/2 cup light coconut milk; pepper to taste

(1)

Number of Servings: 4

Ingredients

1 tablespoons vegetable oil1 small onion, chopped (1c)3 cloves of garlic, crushed/minced (or 3/8 tsp pwdr)1/2 cup No Salt added Chicken broth1 tablespoon fresh ginger root, minced (or tsp pwdr)1 tablespoon cumin1 tablespoon coriander 2 teaspoons turmeric1 teaspoon chili powder1 bay leaf1 cup Dry chick peas to equal 2-2.5 cup soaked28 oz. can of No salt added diced tomatoeshead of cauliflower (5 cups), chopped and steamed until tender1/2 cup light coconut milkpepper to taste

Directions

I put everything in the crockpot on low for 6-8 hours, and added the cauliflower for last hour.

Follow instructions on chick peas package for soaking the beans prior to putting in the crock pot.

Number of Servings: 4

Recipe submitted by SparkPeople user THINKAHEAD.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving

Calories: 290.6
Total Fat: 8.1 g
Cholesterol: 0.0 mg
Sodium: 206.6 mg
Total Carbs: 49.7 g
Dietary Fiber: 16.0 g
Protein: 13.6 g

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