Lentil Chick Pea Coconut Curry

Name: Lentil Chick Pea Coconut Curry Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: *Chick Peas 2 cup; * Lentils 1 cup (remove); * Coconut milk Aroy-D 0.5 cup; * Curry powder 1 tbsp; * Garlic 2 clove; * Celery raw 2 stalk medium (7-1/2 - 8 long); * Green Peppers (bell peppers) 2 tbsp; * Onions raw 1 tbsp chopped; * Asparagus fresh 2 spear medium (5-1/4 to 7 long); * Zucchini baby .125 medium; *cooked rutabaga 1 cup cubes .25 serving; * Serrano Peppers 1 pepper; * Salt 1 tsp; Olive Oil 1 tbsp; 1 cup water

(1)

Minutes to Prepare: 10
Minutes to Cook: 20

Number of Servings: 4

Ingredients

*Chick Peas, 2 cup * Lentils, 1 cup (remove)* Coconut milk Aroy-D, 0.5 cup* Curry powder, 1 tbsp* Garlic, 2 clove * Celery, raw, 2 stalk, medium (7-1/2" - 8" long)* Green Peppers (bell peppers), 2 tbsp* Onions, raw, 1 tbsp chopped * Asparagus, fresh, 2 spear, medium (5-1/4" to 7" long) * Zucchini, baby, .125 medium*cooked rutabaga, 1 cup cubes, .25 serving * Serrano Peppers, 1 pepper * Salt, 1 tsp Olive Oil, 1 tbsp 1 cup water

Directions

add garlic, olive oil and chopped serrano pepper to deep dish frying pan and stir fry lightly on medium heat. Chop and add remaining vegetables(except rutabaga) and cook until onions are clear. add curry powder and stir. Add remaining ingredients, stir and simmer on med-low heat until chopped rutabagas (turnips) and soft.. about 15 minutes.

Serve in a bowl, or over rice.

Serving Size: yields 4 1.5-cup servings.

Number of Servings: 4

Recipe submitted by SparkPeople user PG8595.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving

Calories: 284.8
Total Fat: 10.2 g
Cholesterol: 0.0 mg
Sodium: 612.1 mg
Total Carbs: 37.1 g
Dietary Fiber: 11.4 g
Protein: 12.6 g

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Member Reviews

SUEINTHEPARK
I had to make a few veggie substitutions based on what I has on hand (used sweet potato and cauliflower instead of rutabaga and zucchini) and it worked out well. The coconut adds a sweetness to moderate the curry and spiciness. Yum! - 3/18/12