Curry Chickpeas and Potato

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 188.0
  • Total Fat: 3.7 g
  • Cholesterol: 0.5 mg
  • Sodium: 226.3 mg
  • Total Carbs: 33.7 g
  • Dietary Fiber: 6.5 g
  • Protein: 7.0 g

View full nutritional breakdown of Curry Chickpeas and Potato calories by ingredient
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This is a modified recipe from The Joy of Cooking This is a modified recipe from The Joy of Cooking
Number of Servings: 10


    1 Tbsp Cumin Seed
    2 Tbsp Olive Oil
    4 cloves Garlic minced
    2 Tbsp Curry Powder (or more to taste)
    2 cups Swanson Chicken Broth
    1 package Frozen Cauliflower (or 3 cups fresh)
    1 can Chickpeas (drained and rinsed)
    1 package Frozen Green Beans (or 2 cups fresh)
    3 large Yukon Gold Potatoes
    1 jalapeno (seeds and ribs removed and chopped finely)
    1 small container fat-free plain yogurt
    1 Tbsp flour


Saute cumin seeds in olive oil over medium heat. Once toasted add garlic and saute until garlic is light brown. Add curry powder and stir briskly for 1 minute. Add chicken stock. Bring to a boil.
Add potatoes, cauliflower and chickpeas, cook at a low simmer for 40 minutes or until potatoes are tender. Add green beans and cook for 10-15 minutes.
Meanwhile, mix together flour, yogurt, and jalapeno in a separate bowl. About 5 minutes prior to serving add yogurt mixture to curry mixture. Serve over brown rice or with flatbread.

Number of Servings: 10

Recipe submitted by SparkPeople user MELTYLER.

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