Chickpea vegetable curry
| Category: | Lunch Dinner |
Ingredients
2 tsp olive oil
1 cup diced peeled sweet potato
1 cup small cauliflower florets
1/4 cup thinly sliced onion
2 tsp Madras curry powder
1/2 cup low salt vegetable broth
1 can chickpeas, rinsed and drained
1 can diced tomatoes, undrained
2 tbsp chopped fresh coriander
1/2 cup plain greek yogurt
Chickpea vegetable curry Directions
- Heat olive oil in a large, non stick pot over a medium-high heat.
Add sweet potato to pan, sauté for 3 minutes.
Decrease heat to medium.
Add cauliflower, onion and curry powder; cook for 1 minute, stirring mixture constantly.
Add broth, chickpeas, tomatoes and coriander, bring to the boil.
Cover, reduce heat and simmer 10 minutes or until vegetables are tender, stirring occasionally.
Serve with Greek yogurt.
Notes
Serves 4
Nutrition facts
Serving size 299 vegetarian
Per Serving
| Kcal: | 66 kcal |
| Kjoule: | 275 Kjoule |
| Fibers (g): | 1.7g |
| Sodium (mg): | 0.2mg |
| Carbs: | 7.1g |
| Sugar (g): | 2.5g |
| Fat: | 2.3g |
| Saturated fat (g): | 0.7g |
| Proteins: | 3.4g |
