Indian

Mixed Vegetable and Chickpea Curry is for Dinner.

Mixed Vegetable and Chickpea Curry takes 60 minutes to prepare.

Mixed Vegetable and Chickpea Curry takes 30 minutes to cook.

Mixed Vegetable and Chickpea Curry makes 8 servings.

The ingredients for Mixed Vegetable and Chickpea Curry are:

1 tbsp Olive Oil
1 cup, chopped Onions, raw
1 clove Garlic
74 gram(s) bell pepper, red, sweet, raw
1 head, medium (5-6" dia) Cauliflower, raw
3 medium (2-1/4" to 3-1/4" dia.) Potato, raw
2 cup Chickpeas (garbanzo beans)
.33 cup (not packed) Raisins
2 cup (8 fl oz) Chicken Broth
.50 lemon yields Lemon Juice

Here is how you make Mixed Vegetable and Chickpea Curry:

1 tbs olive oil1 medium onion, diced1 medium sweet red pepper, cut into squares about 1/2-inch thick1 garlic clove, pressed or chopped2 to 2 1/2 tsp curry powder1/2 tsp ground cuminSalt and pepper to taste1 medium cauliflower, cut into florets or half cauliflower and half frozen peas3 medium potatoes, cut into small cubes1 can chick peas, rinsed and drained (2 cups)2 tbs lemon juice2 cups chicken or vegetable broth1/3 cup raisinsHeat oil in a large pot or Dutch oven over medium-high heat. Add onion and red pepper. Stir until onion is softened. Add garlic and spices and toss to combine. Add the cauliflower (or cauliflower/peas), potatoes and chickpeas. Stir to combine. add the lemon juice and chicken/veggie broth and simmer, covered, until vegetables are done. Stir in raisins and simmer, covered, another five minutes.Serve over a grain of your choice: rice, couscous, etc.Serving Size:?Makes 8 one-cup servings

The nutritional information for Mixed Vegetable and Chickpea Curry is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 191.1

• Total Fat: 2.8 g
• Cholesterol: 1.3 mg
• Sodium: 455.2 mg
• Total Carbs: 37.5 g
• Dietary Fiber: 7.1 g
• Protein: 6.5 g

Mixed Vegetable and Chickpea Curry is Indian cuisine.

The dietary needs meet for Mixed Vegetable and Chickpea Curry is Vegetarian