Chick Pea and Tomato Curry
- Number of Servings: 1
Ingredients
1/2 Tbsp Olive oil 1/4 cup Onion, chopped1 1/2 cloves Garlic, minced1/2 tbsp Ginger, minced1/2 tbsp Curry powder 1 (15 oz) cans Chickpeas, drained and rinsed1 (14.5 oz) cans Diced tomatoes, undrained1/4 cup Cilantro, minced1/2 tbsp Lemon juice 1/4 tsp Kosher salt
In 3-quart saucepan, heat oil over medium heat. Cook onion, garlic, gingerroot and curry powder in oil about 2 minutes, stirring frequently, until onions are tender.
Stir in chick peas and tomatoes. Heat to boiling. Reduce heat; simmer uncovered 15 minutes, stirring occasionally. Stir in cilantro, lemon juice and salt.
Serve over rice; top each serving with yogurt.
Recipe By: Muir Glen website
Serving Size: 3
Number of Servings: 1
Recipe submitted by SparkPeople user CERA82V.
Stir in chick peas and tomatoes. Heat to boiling. Reduce heat; simmer uncovered 15 minutes, stirring occasionally. Stir in cilantro, lemon juice and salt.
Serve over rice; top each serving with yogurt.
Recipe By: Muir Glen website
Serving Size: 3
Number of Servings: 1
Recipe submitted by SparkPeople user CERA82V.
Nutritional Info Amount Per Serving
- Calories: 385.0
- Total Fat: 3.5 g
- Cholesterol: 0.0 mg
- Sodium: 1,365.0 mg
- Total Carbs: 66.5 g
- Dietary Fiber: 21.0 g
- Protein: 21.0 g
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