Butter Chickpea Curry
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 467.0
- Total Fat: 14.0 g
- Cholesterol: 0.9 mg
- Sodium: 258.5 mg
- Total Carbs: 68.3 g
- Dietary Fiber: 17.4 g
- Protein: 28.8 g
View full nutritional breakdown of Butter Chickpea Curry calories by ingredient
Introduction
A really tasty, filling, and healthy dish! Chickpeas are a great source of protein for vegetarians and vegans.I adapted this recipe from:
www.allrecipes.com/Recipe/Butter-Chick
pea-Curry/Detail.aspx and made a few changes to make it much healthier. A really tasty, filling, and healthy dish! Chickpeas are a great source of protein for vegetarians and vegans.
I adapted this recipe from:
www.allrecipes.com/Recipe/Butter-Chick
pea-Curry/Detail.aspx and made a few changes to make it much healthier.
Number of Servings: 4
Ingredients
-
3/4 Cup Non-fat or Low-fat Milk
1 Tsp. Chili powder
2 Tsp. Curry powder
2 Tsp. Garam Masala
2 Tsp. Cumin
1 Tbsp. Canola Oil
2 Cloves Garlic - Minced
1 Tsp. Ginger - Grated
1 Medium Onion - Diced
1 Cup Peas
1 Cup Potato - Cut into 1/2" cubes
1 Can Condensed Tomato Soup
1.5 Cups Cooked Chickpeas (You can also use canned chickpeas, but it adds much more sodium to this dish)
1 Cup Firm Tofu
1 Tbsp. Water
Directions
1. Cut and peel potatoes. Microwave for 3-4 minutes in a microwave safe dish. Set aside.
2.Warm oil in a skillet over medium heat. Stir in onion and garlic, and cook until the onions are soft and translucent.
3.Stir in curry powder, garam masala, ginger, cumin, chili powder, and potatoes. Add the water. Cook for 1 or 2 minutes, stirring.
4. Add the soup, milk, peas, tofu, and chickpeas. Cover and simmer for 10 minutes.
Note: I don't like my food too spicy, so if you like spicier food you can add extra chili powder or curry to suit your tastes.
Serve with rice. Serves 4-6.
Number of Servings: 4
Recipe submitted by SparkPeople user MALLORY-D.
2.Warm oil in a skillet over medium heat. Stir in onion and garlic, and cook until the onions are soft and translucent.
3.Stir in curry powder, garam masala, ginger, cumin, chili powder, and potatoes. Add the water. Cook for 1 or 2 minutes, stirring.
4. Add the soup, milk, peas, tofu, and chickpeas. Cover and simmer for 10 minutes.
Note: I don't like my food too spicy, so if you like spicier food you can add extra chili powder or curry to suit your tastes.
Serve with rice. Serves 4-6.
Number of Servings: 4
Recipe submitted by SparkPeople user MALLORY-D.