Easy chickpea and vegetable curry

Easy chickpea and vegetable curry

Ingredients
1 cup uncooked basmati rice
1 medium onion, chopped
1 small sweet potato, peeled and diced small
2 tbsp olive oil
2 can chickpeas, drained and rinsed
3 tbsp curry powder
4 garlic cloves, pressed
1 1/2 tbsp ginger
2 can lite coconut milk
1/2 medium head cauliflower, cut into about 2 cups small florets
2 tbsp lemon juice
1 cup frozen peas
1 3/4 tsp salt

Instructions:

Cook the rice.

Heat oil in a large saucepan over medium heat. Add onion and serrano; cook 3-4 minutes or until onion is softened.

Add potato, chickpeas, curry powder, garlic, and ginger. Cook and stir 3-4 minutes or until fragrant.

Stir in coconut milk and bring to a simmer. Reduce heat to medium low; cover and cook 8-9 minutes or until potato is tender, stirring frequently.

Add cauliflower, juice, peas, and salt to pan; simmer 4-5 minutes or until cauliflower is tender. Serve curry with rice.

Nutrition Facts

Serving Size:6

 

Amount Per Serving
Calories
2736
Total Fat
102
Saturated Fat
48
Total Carbohydrate
432
Dietary Fiber
66
Sugars
48
Protein
66
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