Dinner

Indian Vegetable Chickpea Curry is for Dinner.

Indian Vegetable Chickpea Curry takes 20 minutes to prepare.

Indian Vegetable Chickpea Curry takes 35 minutes to cook.

Indian Vegetable Chickpea Curry makes 6 servings.

The ingredients for Indian Vegetable Chickpea Curry are:

2 tbsp curry powder
1 1/2 tsp garam masala
2 tsp + 1 tbsp canola oil, divided
2 cups onion, finely chopped
12 oz red potatoes, 1/2 inch dice
1 tbsp garlic, minced or pressed
1 tbsp fresh ginger, grated
1 serrano pepper, minced (remove seeds and ribs for milder curry)
1 tbsp tomato paste
4 cups cauliflower florets, 1 inch pieces
1 14.5 oz can petite diced tomatoes (if using normal dice, pulse briefly in food processor to 1/4 inch)
1 1/4 cups water
1 15 oz can chickpeas, drained and rinsed
salt to taste (optional)
8 oz frozen peas, thawed
1/4 cup fat free half and half
1/4 tsp coconut extract
1/2 tsp cornstarch

Here is how you make Indian Vegetable Chickpea Curry:

1) Heat a small skillet over medium-high heat. Add curry powder and garam masala and toast, stirring constantly until darkened and fragrant, about 1 minute. Remove from skillet and set aside.2) Heat 2 tsp canola oil in a Dutch oven or very large pan over medium-high heat. Cook onions and potatoes until they are golden brown and caramelized, about 10 minutes. Note: potatoes won't normally brown in a non-stick skillet, if using one just cook until onions are very tender and translucent.3) Lower heat to medium. Clear a spot in the center of the pan and add remaining tablespoon of oil, garlic, ginger, serrano pepper and tomato paste. Stirring constantly, cook for about 30 seconds. Return toasted spices to the pan and stir constantly for 1 minute more. Add cauliflower and mix in until well coated with spices, about 2 minutes.4) Add tomatoes, water, chickpeas and salt (if desired). Bring heat back up to medium-high and bring mixture to a boil. Scrape any browned bits loose from pan bottom with a wooden spoon. Cover and reduce heat to medium, simmer, stirring occasionally for 10 to 15 minutes or when vegetables are tender.5) Add coconut extract to fat free half and half. With a fork, stir cornstarch into half and half, making sure to remove all lumps. Add half and half mixture and peas to pan. Stir well, then cook until heated through, about 2 minutes. Serve immediately.Number of Servings: 6Recipe submitted by SparkPeople user SEPHONEE.

The nutritional information for Indian Vegetable Chickpea Curry is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 222.3

• Total Fat: 4.4 g
• Cholesterol: 0.0 mg
• Sodium: 233.0 mg
• Total Carbs: 38.7 g
• Dietary Fiber: 8.6 g
• Protein: 9.8 g

Indian Vegetable Chickpea Curry is Indian cuisine.

The dietary needs meet for Indian Vegetable Chickpea Curry is Low Fat