Chickpea Curry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 cup chickpeas (garbanzo beans), cooked1 cup sweet potato cubed1 cup carrots diced1 cup celery, diced1 cup chopped onions1 cup red lentils1 cup fresh or canned tomato diced1 tbsp curry powder50 gr cornflour3 cloves garlic1 tbsp ginger1 tsp cinnamon1 tbsp oilsalt and pepper to tastesqueeze of lemon juice
Saute the onions in a few drops of oil, or dry fry, until soft, adding the ginger, curry powder, cinnamon and garlic. Do not burn. Add the vegetables and lentils and 1-2 cups hot water to cover vegetables. Simmer until the vegetables are tender, and the lentils have gone mushy. Add more water as required. Add the chickpeas and heat through. Thicken with cornflour mixed to a paste with a little cold water, and boil until thickened. Add salt and pepper to taste. A squeeze of lemon juice brings out the flavour. The brave can add a chopped chill.
You could add potato in place of the sweet potato, and any other veggies that you fancy. Great with eggplant too!
Number of Servings: 6
Recipe submitted by SparkPeople user SKINNITA.
You could add potato in place of the sweet potato, and any other veggies that you fancy. Great with eggplant too!
Number of Servings: 6
Recipe submitted by SparkPeople user SKINNITA.
Nutritional Info Amount Per Serving
- Calories: 199.5
- Total Fat: 3.5 g
- Cholesterol: 0.0 mg
- Sodium: 168.5 mg
- Total Carbs: 30.2 g
- Dietary Fiber: 7.9 g
- Protein: 6.6 g