Mixed Vegetable and Chickpea Curry
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 191.1
- Total Fat: 2.8 g
- Cholesterol: 1.3 mg
- Sodium: 455.2 mg
- Total Carbs: 37.5 g
- Dietary Fiber: 7.1 g
- Protein: 6.5 g
View full nutritional breakdown of Mixed Vegetable and Chickpea Curry calories by ingredient
Introduction
This vegetarian curry can be served with couscous, rice or any grain you prefer. This vegetarian curry can be served with couscous, rice or any grain you prefer.Number of Servings: 8
Ingredients
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1 tbsp Olive Oil
1 cup, chopped Onions, raw
1 clove Garlic
74 gram(s) bell pepper, red, sweet, raw
1 head, medium (5-6" dia) Cauliflower, raw
3 medium (2-1/4" to 3-1/4" dia.) Potato, raw
2 cup Chickpeas (garbanzo beans)
.33 cup (not packed) Raisins
2 cup (8 fl oz) Chicken Broth
.50 lemon yields Lemon Juice
Directions
1 tbs olive oil
1 medium onion, diced
1 medium sweet red pepper, cut into squares about 1/2-inch thick
1 garlic clove, pressed or chopped
2 to 2 1/2 tsp curry powder
1/2 tsp ground cumin
Salt and pepper to taste
1 medium cauliflower, cut into florets or half cauliflower and half frozen peas
3 medium potatoes, cut into small cubes
1 can chick peas, rinsed and drained (2 cups)
2 tbs lemon juice
2 cups chicken or vegetable broth
1/3 cup raisins
Heat oil in a large pot or Dutch oven over medium-high heat. Add onion and red pepper. Stir until onion is softened. Add garlic and spices and toss to combine.
Add the cauliflower (or cauliflower/peas), potatoes and chickpeas. Stir to combine. add the lemon juice and chicken/veggie broth and simmer, covered, until vegetables are done. Stir in raisins and simmer, covered, another five minutes.
Serve over a grain of your choice: rice, couscous, etc.
Serving Size: Makes 8 one-cup servings
1 medium onion, diced
1 medium sweet red pepper, cut into squares about 1/2-inch thick
1 garlic clove, pressed or chopped
2 to 2 1/2 tsp curry powder
1/2 tsp ground cumin
Salt and pepper to taste
1 medium cauliflower, cut into florets or half cauliflower and half frozen peas
3 medium potatoes, cut into small cubes
1 can chick peas, rinsed and drained (2 cups)
2 tbs lemon juice
2 cups chicken or vegetable broth
1/3 cup raisins
Heat oil in a large pot or Dutch oven over medium-high heat. Add onion and red pepper. Stir until onion is softened. Add garlic and spices and toss to combine.
Add the cauliflower (or cauliflower/peas), potatoes and chickpeas. Stir to combine. add the lemon juice and chicken/veggie broth and simmer, covered, until vegetables are done. Stir in raisins and simmer, covered, another five minutes.
Serve over a grain of your choice: rice, couscous, etc.
Serving Size: Makes 8 one-cup servings