Curry Chickpeas and Potato
- Number of Servings: 10
Ingredients
1 Tbsp Cumin Seed2 Tbsp Olive Oil4 cloves Garlic minced2 Tbsp Curry Powder (or more to taste)2 cups Swanson Chicken Broth1 package Frozen Cauliflower (or 3 cups fresh)1 can Chickpeas (drained and rinsed)1 package Frozen Green Beans (or 2 cups fresh)3 large Yukon Gold Potatoes1 jalapeno (seeds and ribs removed and chopped finely)1 small container fat-free plain yogurt1 Tbsp flour
Saute cumin seeds in olive oil over medium heat. Once toasted add garlic and saute until garlic is light brown. Add curry powder and stir briskly for 1 minute. Add chicken stock. Bring to a boil.
Add potatoes, cauliflower and chickpeas, cook at a low simmer for 40 minutes or until potatoes are tender. Add green beans and cook for 10-15 minutes.
Meanwhile, mix together flour, yogurt, and jalapeno in a separate bowl. About 5 minutes prior to serving add yogurt mixture to curry mixture. Serve over brown rice or with flatbread.
Number of Servings: 10
Recipe submitted by SparkPeople user MELTYLER.
Add potatoes, cauliflower and chickpeas, cook at a low simmer for 40 minutes or until potatoes are tender. Add green beans and cook for 10-15 minutes.
Meanwhile, mix together flour, yogurt, and jalapeno in a separate bowl. About 5 minutes prior to serving add yogurt mixture to curry mixture. Serve over brown rice or with flatbread.
Number of Servings: 10
Recipe submitted by SparkPeople user MELTYLER.
Nutritional Info Amount Per Serving
- Calories: 188.0
- Total Fat: 3.7 g
- Cholesterol: 0.5 mg
- Sodium: 226.3 mg
- Total Carbs: 33.7 g
- Dietary Fiber: 6.5 g
- Protein: 7.0 g
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