Curry Chickpeas and Potato
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
Introduction
This is a modified recipe from The Joy of Cooking This is a modified recipe from The Joy of CookingNumber of Servings: 10
Ingredients
-
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
Directions
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.
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.