Chick pea curry
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 299.7
- Total Fat: 12.5 g
- Cholesterol: 2.7 mg
- Sodium: 167.0 mg
- Total Carbs: 33.9 g
- Dietary Fiber: 6.9 g
- Protein: 12.3 g
View full nutritional breakdown of Chick pea curry calories by ingredient
Number of Servings: 2
Ingredients
-
0.5 tsp olive oil
0.5 tsp butter
1 onion, chopped
1 garlic clove, crushed
1 tsp cumin seeds
1 tsp mustard seeds
0.5 tsp coriander
0.5 tsp turmeric
20g chilli sauce
150 tinned tomatoes
400g can of chick peas, drained (drained weight 240g)
Grated ginger root, small
Pinch of garam masala
15g tomato puree
25g cashew nuts
Tips
Can make vegan by using only olive oil instead of butter. Can omit cashew nuts for lower calorie and lower fat version.
Directions
Crush the cumin seeds and mustard seeds
Heat oil and butter. Add onion and garlic and fry till caramelised. Add cumin and mustard seed mix and cook for 1 minute. Add the turmeric and coriander powders, tomato, chilli sauce and tomato puree and stir in. Cook until it thickens.
Add 75-100ml water and the chickpeas. Mash a few chickpeas while stirring in.
Cover and simmer for 5 mins.
Add ginger and garam masala. Cook for one more minute.
Add cashew nuts at end.
Serve with basmati rice or naan bread, or eat on its own because it's good and filling.
Serving Size: 2 servings
Number of Servings: 2
Recipe submitted by SparkPeople user EMSR2D2.
Heat oil and butter. Add onion and garlic and fry till caramelised. Add cumin and mustard seed mix and cook for 1 minute. Add the turmeric and coriander powders, tomato, chilli sauce and tomato puree and stir in. Cook until it thickens.
Add 75-100ml water and the chickpeas. Mash a few chickpeas while stirring in.
Cover and simmer for 5 mins.
Add ginger and garam masala. Cook for one more minute.
Add cashew nuts at end.
Serve with basmati rice or naan bread, or eat on its own because it's good and filling.
Serving Size: 2 servings
Number of Servings: 2
Recipe submitted by SparkPeople user EMSR2D2.