Chickpea Curry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
3 inch chunk of fresh ginger, peeled 6 large garlic cloves1 tbsp olive oil1/2 cup fresh cilantro minced or 2 3/4 tbsp dried1 tbsp curry powder1 tbsp ground cumin2 tbsp ground coriander2 tbsp ground turmericpinch cayenne pepper4 large tomatoes, peeled, seeded, chopped1 Granny Smith apple, peeled, cored, diced3 cups cooked chickpeas, drained and rinsed1 tbsp lemon juice2 tbsp unsweetened shredded coconut1 cup plain low fat or nonfat yogurt
Finely grate or mince ginger and garlic. Heat oil in the pot and saute ginger, garlic, onion, cilantro, curry powder, cumin, coriander, turmeric, and cayenne pepper over medium low heat until onion is translucent (about 10 minutes).
Stir in tomatoes, apple, and chickpeas. Cook over low heat, covered, stirring occasionally, until the tomatoes have cooked down into a pulpy stew (about 20 minutes).
Add the lemon juice, raisins, and coconut. simmer, uncovered, stirring occasionally, for five minutes to thicken and blend.
Turn off the heat, stir in the yogurt, cover, and let rest for 10 minutes before serving.
Serve over rice and with extra yogurt to taste.
Makes four servings.
Freezes well.
Number of Servings: 4
Recipe submitted by SparkPeople user WALKERTXKITTY.
Stir in tomatoes, apple, and chickpeas. Cook over low heat, covered, stirring occasionally, until the tomatoes have cooked down into a pulpy stew (about 20 minutes).
Add the lemon juice, raisins, and coconut. simmer, uncovered, stirring occasionally, for five minutes to thicken and blend.
Turn off the heat, stir in the yogurt, cover, and let rest for 10 minutes before serving.
Serve over rice and with extra yogurt to taste.
Makes four servings.
Freezes well.
Number of Servings: 4
Recipe submitted by SparkPeople user WALKERTXKITTY.
Nutritional Info Amount Per Serving
- Calories: 423.5
- Total Fat: 7.3 g
- Cholesterol: 3.7 mg
- Sodium: 635.2 mg
- Total Carbs: 79.7 g
- Dietary Fiber: 14.6 g
- Protein: 16.0 g
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