Vegetable And Chickpea Curry Food
VEGETABLE CHICKPEA CURRY
Optional garnishes for this delicious vegetarian curry, which is made with onions, garlic, ginger, red peppers, eggplant, cauliflower, and chickpeas, include non-fat plain Greek yogurt, chopped cilantro, and lime wedges. To mix things up a bit, we suggest that you try spooning the curry over some baked potatoes. For the tastiest baked potatoes, scrub and poke them with a fork, then bake on a baking sheet at 400°F until fork-tender, which should take about 45 minutes. Scoop out the flesh and mash with some non-fat plain Greek yogurt; season with salt and pepper to taste. Spoon back into the shell and serve with the curry.
Categories Dinner,Lunch
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Coat a large skillet with cooking spray; heat over medium-high heat. Add onion; cook, stirring often, until softened, 5-7 minutes. Add garlic, ginger, curry, cumin and coriander; cook, stirring a few times, 30 seconds. Add vegetables; cook, stirring frequently, until crisp tender, 5-7 minutes.
- Stir in chickpeas, broth and lime juice; simmer for 5 minutes for flavours to combine.
- Serving size: 3/4 c
Nutrition Facts : Calories 69 kcal
CHICKPEA AND VEGETABLE CURRY
A healthy tasty vegetarian curry. Low in fat, gluten-free and dairy free. Perfect for lunch or dinner. Recipe from Teresa Cutter.
Provided by dale7793
Categories Curries
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat a non-stick pan and fry onions in a little bit of stock or water until soft.
- Add garlic and curry powder.
- Cook for 1 minute then add the remaining stock, chickpeas, cauliflower and broccoli.
- Cover and simmer for 10-15 minutes, until tender.
- Add spinach leaves, tomatoes, tofu and miso.
- Heat through until spinach is wilted and tofu is warmed through.
- Serve!
Nutrition Facts : Calories 349.1, Fat 6.2, SaturatedFat 1, Sodium 525.9, Carbohydrate 59.4, Fiber 17.4, Sugar 11.2, Protein 23.6
CHICKPEA AND VEGETABLE CURRY
Not sure where I got this recipe from; it's been sitting in my computer's hard-drive for several years. Finally got 'round to trying it, with the only change being swapping out regular diced tomatoes for Rotel (tomatoes and chiles), to give it some extra heat. Served over brown rice, DH and I thought it was delicious, satisfying, and healthy to boot!
Provided by lecole54
Categories Beans
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Warm oil in a large pan over medium heat. Saute garlic and onions 5-8 minutes, until translucent and slightly browned.
- In a small bowl, combine curry powder, cumin, cinnamon, cloves, and salt. Add chickpeas and mix seasoning to pan and stir for 1 minute.
- Add coconut milk, tomatoes and their liquid, carrots, broccoli, and red bell pepper. Bring to a low simmer and saute for 10 minutes, until vegetables are easily pierced with a fork.
- Serve over basmati rice.
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