Vegetable and chick pea curry

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 202.8
  • Total Fat: 5.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 396.8 mg
  • Total Carbs: 38.5 g
  • Dietary Fiber: 14.8 g
  • Protein: 9.6 g

View full nutritional breakdown of Vegetable and chick pea curry calories by ingredient
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Number of Servings: 4


    1/2 Tbsp olive oil
    3/4 cup chopped onion
    1/2 cup sliced carrots
    1/2 Tbsp curry powder
    2 Tsp grated fresh ginger
    1 garlic clove chopped
    1 Serrano pepper devined and seeded, finely chopped
    1.25 cup cooked chick peas
    1/2 cup diced raw potato
    1/2 cup Green bell pepper
    1/2 cup Green beans 1 inch cut
    1/4 Tsp salt
    1/4 Tsp pepper
    1.25 cup chopped kale
    1/2 can of fire roasted tomatoes (1 cup scant) chopped
    1 cup chicken broth ( or vegetable broth)


instead of Kale, you can use fresh spinach but make sure you only add it at the end with the coconut milk.


Heat oil in pan, add onion and carrots cover and cook for 5 minutes until soft. Add curry , ginger , chile and garlic cook for a minute stirring constantly.
Stir in chick peas and the next 8 ingredients (through broth) Cover and cook until tender, about 30 minutes
add coconut milk ,simmer 5 minutes .Sprinkle with the cilantro, serve with rice .

Serving Size: makes 4 servings.

Number of Servings: 4

Recipe submitted by SparkPeople user INGMARIE.

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