Chickpea, Carrot and Broccoli Indian Curry
This tasty curry recipe was penned by culinary instructor, Cynthia Lair. You can watch a video that demonstrates how it is made on her website Cookus Interruptus.
2 teaspoons ghee or extra-virgin olive oil
1 onion, chopped
1/2 teaspoon sea salt
1 clove garlic, minced
1-2 teaspoons ground coriander
1-2 teaspoons ground cumin
1 teaspoon turmeric
1/2 teaspoon cinnamon
pinch of cayenne
1 small potato, cut in chunks
1 carrot, sliced
1 cup tomato sauce
1/2 cup water
1 cup cooked chickpeas
1 cup broccoli flowerettes
Heat oil in a large pot. Add onion and salt; sauté until onion is soft. Add garlic, coriander, cumin, turmeric, cinnamon and cayenne. Use the larger amount of spice for a stronger curry flavor. Add potatoes, carrots, tomato sauce, and water; stir well. Bring to boil, lower heat and simmer, covered, until potatoes and carrots are tender, about 20 minutes. Add cooked chickpeas and broccoli; stir in gently. Heat until broccoli is bright and tender ( a few minutes). Serve over brown rice and garnish with Greek yogurt on top.
Preparation time: 30-35 minutes
Makes 4 servings
Nutrition Information per serving:
Calories- 158 Total Fat- 11 g Protein- 3 g
Recipe reprinted with permission from Feeding the Young Athlete by Cynthia Lair with Scott Murdoch, PhD RD (Moon Smile Press, 2002)
Added on 09/06/2011
Nutrition by The Lyons' Share-Our Blog
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