Dinner

Vegetable Chickpeas Curry is for Dinner.

Vegetable Chickpeas Curry takes 15 minutes to prepare.

Vegetable Chickpeas Curry takes 15 minutes to cook.

Vegetable Chickpeas Curry makes 6 servings.

The ingredients for Vegetable Chickpeas Curry are:

0.5 head, medium (5-6" dia) Cauliflower, raw
1.0 sweetpotato, 5" long Sweet potato
1.0 carrot (7-1/2") Carrots, raw
1.0 cup, chopped Sweet peppers (bell)
1.0 medium (2-1/4" to 3-1/4" dia.) Potato, raw
1.0 medium (2-1/2" dia) Onions, raw
3.0 clove Garlic
3.0 tbsp Coconut Flakes, Organic, Unsweetened
2.0 cup Aldi's Friendly Farms Almond Milk (Unsweetened) - Original
1.0 tbsp Canola Oil
2.0 tbsp Curry powder
1.0 tbsp Thai kitchen green curry paste
0.12 cup, packed Brown Sugar
1.0 tsp Salt
1.0 cup Frozen green peas
1.75 cup Chickpeas (garbanzo beans)

Here is how you make Vegetable Chickpeas Curry:

Chop all veggies. Cauliflower into florets, carrot and potatoes into 1/2 inch cubes, mince garlic, Sautee onion in oil til soft. Add garlic, ginger, curry powder. Add curry paste brown sugar unsweeteand coconut and almond milk stir. Add veggies. Bring to boil reduce heat to simmer covered for about 10 minutes until veggies are tender.Serving Size: 1 generous cupNumber of Servings: 6.0Recipe submitted by SparkPeople user NORTHWOODSLUNA.

The nutritional information for Vegetable Chickpeas Curry is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 261.7

• Total Fat: 6.4 g
• Cholesterol: 0.0 mg
• Sodium: 713.0 mg
• Total Carbs: 46.9 g
• Dietary Fiber: 10.1 g
• Protein: 8.1 g

Vegetable Chickpeas Curry is Indian cuisine.

The dietary needs meet for Vegetable Chickpeas Curry is Vegan