Peanut-garbanzo curry
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 410.6
- Total Fat: 17.7 g
- Cholesterol: 0.0 mg
- Sodium: 1,323.5 mg
- Total Carbs: 50.6 g
- Dietary Fiber: 9.6 g
- Protein: 12.0 g
View full nutritional breakdown of Peanut-garbanzo curry calories by ingredient
Introduction
This is incredibly delicious--& just bursting with nutrition!Adapted from a recipe by "Engrossed" on food.com. This is incredibly delicious--& just bursting with nutrition!
Adapted from a recipe by "Engrossed" on food.com.
Number of Servings: 8
Ingredients
-
Peanut oil, 1 tbsp
Onions, raw, 1 large, chopped
Jalapeņo pepper, 1, diced (keep some seeds or not, depending on how much heat you like)
Fresh ginger root, grated, 1 tbsp
Zest of 1 lime
Curry powder, 3 tbsp
Ground coriander, 1 tbsp
Red pepper flakes, 0.5 tsp
Vegetable broth, 3.75 cups (2 14-oz cans)
Tomato sauce, 8-oz can
Diced tomatoes, 14.5-oz can, with juice
Chunky or creamy peanut butter, 2/3 cup
Light coconut milk, 14-oz can
Chickpeas (garbanzo beans), 2 15-oz cans, drained/rinsed (or equivalent cooked from scratch)
Dried apricots, dried, minced, 0.5 cup
Golden raisins, 0.5 cup (not packed)
Salt, 1 tsp
Tips
Using tomatoes & peanut butter without salt, or with reduced salt, will reduce the sodium nicely for those who need to watch it.
Directions
Prep time increases if you cook the chickpeas from scratch--but the cost goes down by quite a bit!
Heat oil in a large pot over medium heat. Add onion, carrots and jalapeņo; saute till soft, 7-8 minutes.
Add garlic, ginger, lime zest & saute another 3 minutes. Add spices and saute briefly to release fragrance.
Stir in broth, tomato sauce, & diced tomatoes; bring to a boil. Stir in peanut butter, reduce heat, simmer till it melts.
Stir in coconut milk, chickpeas, & dried fruit. Simmer 10 minutes. Salt to taste.
Serve in bowls over brown rice or quinoa. Top with a dollop of plain yogurt & some chopped fresh cilantro.
Serving Size: 8 1-cup servings.
Number of Servings: 8
Recipe submitted by SparkPeople user RUTHXG.
Heat oil in a large pot over medium heat. Add onion, carrots and jalapeņo; saute till soft, 7-8 minutes.
Add garlic, ginger, lime zest & saute another 3 minutes. Add spices and saute briefly to release fragrance.
Stir in broth, tomato sauce, & diced tomatoes; bring to a boil. Stir in peanut butter, reduce heat, simmer till it melts.
Stir in coconut milk, chickpeas, & dried fruit. Simmer 10 minutes. Salt to taste.
Serve in bowls over brown rice or quinoa. Top with a dollop of plain yogurt & some chopped fresh cilantro.
Serving Size: 8 1-cup servings.
Number of Servings: 8
Recipe submitted by SparkPeople user RUTHXG.