Chick Pea Curry Low Sodium (crockpot or not)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 290.6
- Total Fat: 8.1 g
- Cholesterol: 0.0 mg
- Sodium: 206.6 mg
- Total Carbs: 49.7 g
- Dietary Fiber: 16.0 g
- Protein: 13.6 g
View full nutritional breakdown of Chick Pea Curry Low Sodium (crockpot or not) calories by ingredient
Introduction
This is a low soduim slightly altered version of the recipe Brainiac submitted that I put in the crockpot. This is a low soduim slightly altered version of the recipe Brainiac submitted that I put in the crockpot.Number of Servings: 4
Ingredients
-
1 tablespoons vegetable oil
1 small onion, chopped (1c)
3 cloves of garlic, crushed/minced (or 3/8 tsp pwdr)
1/2 cup No Salt added Chicken broth
1 tablespoon fresh ginger root, minced (or tsp pwdr)
1 tablespoon cumin
1 tablespoon coriander
2 teaspoons turmeric
1 teaspoon chili powder
1 bay leaf
1 cup Dry chick peas to equal 2-2.5 cup soaked
28 oz. can of No salt added diced tomatoes
head of cauliflower (5 cups), chopped and steamed until tender
1/2 cup light coconut milk
pepper to taste
Directions
I put everything in the crockpot on low for 6-8 hours, and added the cauliflower for last hour.
Follow instructions on chick peas package for soaking the beans prior to putting in the crock pot.
Number of Servings: 4
Recipe submitted by SparkPeople user THINKAHEAD.
Follow instructions on chick peas package for soaking the beans prior to putting in the crock pot.
Number of Servings: 4
Recipe submitted by SparkPeople user THINKAHEAD.