veggie pea curry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Ingredients:2 c veggies1 c chickpeas2 TBS palm oil or coconut oil1 teaspoon coriander seeds, finely groundOptional 1 pinch of asafoetida1/2 teaspoon finely grated ginger (about a 1inch piece)1/2 teaspoon ground turmeric1/2 teaspoon cayenne (Start with the half the suggested cayenne, and thendecide if it needs more.)1/2 teaspoon cumin seeds, finely ground1/4 cup minced tomato (1 small tomato)2 cups hot water1/2 teaspoon sea salt, or to taste1/2 teaspoon sugar1 cup canned coconut milk or cream2 tablespoons minced cilantro leaves1 tablespoon lemon juice
In a large saucepan, heat the oil over medium low heat add the asafoetida,coriander, ginger, turmeric, cayenne and cumin, and stir for 2 minutes. Add the tomato and stir over low heat until it disintegrates.
Add the veggies and mix well. Pour in the hot water, if using, add the salt and sugar, and bring to a boil. Turn the heat down to low, cover, and simmer until the veggies are cooked through, about 30 minutes. Stir in the coconut milk and simmer uncovered for another 8 to 10 minutes, again allowing the flavors to come together. Add the cilantro and lemon juice, simmer for 1 minute more, and remove from heat. Serve hot. Serves 4 to 6.
Serving Size: Serves 4 to 6
Number of Servings: 6
Recipe submitted by SparkPeople user STEPHIEZSTAR.
Add the veggies and mix well. Pour in the hot water, if using, add the salt and sugar, and bring to a boil. Turn the heat down to low, cover, and simmer until the veggies are cooked through, about 30 minutes. Stir in the coconut milk and simmer uncovered for another 8 to 10 minutes, again allowing the flavors to come together. Add the cilantro and lemon juice, simmer for 1 minute more, and remove from heat. Serve hot. Serves 4 to 6.
Serving Size: Serves 4 to 6
Number of Servings: 6
Recipe submitted by SparkPeople user STEPHIEZSTAR.
Nutritional Info Amount Per Serving
- Calories: 285.2
- Total Fat: 12.8 g
- Cholesterol: 0.0 mg
- Sodium: 253.6 mg
- Total Carbs: 39.9 g
- Dietary Fiber: 7.0 g
- Protein: 6.3 g
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