Dinner

Curry Chickpeas and Potato is for Dinner.

Curry Chickpeas and Potato takes several minutes to prepare.

Curry Chickpeas and Potato takes several minutes to cook.

Curry Chickpeas and Potato makes 10 servings.

The ingredients for Curry Chickpeas and Potato are:

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

Here is how you make Curry Chickpeas and Potato:

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: 10Recipe submitted by SparkPeople user MELTYLER.

The nutritional information for Curry Chickpeas and Potato is:

• 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