Chickpea and vegetable curry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Olive Oil, 1 tbsp Onions, raw, 1 cup, chopped Baby Carrots, raw, 8 medium chopped*Potato, raw, 1 large (3" to 4-1/4" dia.) dicedGarlic, 2 clove choppedGinger Root, 1 tsp gratedCurry powder, 1 tsp Coriander powder, .5 tsp Water, tap, 1 cup (8 fl oz) *Chick Peas, 3 cup (remove)Jalapeno Peppers, .25 cup, diced*A taste of thai lite coconut milk, 2 cup (one can)Raisins, .5 cup, packed Granulated Sugar, 1 tsp Salt, 1 dash Pepper, black, 1 dash
saute onion, carrots, garlic, and potatoes over med heat until soft. Stir in ginger, curry powder, cumin, coriander and cook uncovered 1 minute. Add water and simmer about 20 minutes. Add chickpeas, jals, coconut milk, raisins, sugar and salt and pepper. Simmer uncovered for 20 minutes until liquid thickens. Serve over brown rice, couscous, or quinoa.
Number of Servings: 4
Recipe submitted by SparkPeople user LANNER50.
Number of Servings: 4
Recipe submitted by SparkPeople user LANNER50.
Nutritional Info Amount Per Serving
- Calories: 576.9
- Total Fat: 17.3 g
- Cholesterol: 0.0 mg
- Sodium: 120.0 mg
- Total Carbs: 93.2 g
- Dietary Fiber: 15.9 g
- Protein: 18.7 g
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