Vegetarian

Chick Pea Curry Low Sodium (crockpot or not) takes several minutes to prepare.

Chick Pea Curry Low Sodium (crockpot or not) takes several minutes to cook.

Chick Pea Curry Low Sodium (crockpot or not) makes 4 servings.

The ingredients for Chick Pea Curry Low Sodium (crockpot or not) are:

1 tablespoons vegetable oil
1 small onion, chopped (1c)
3 cloves of garlic, crushed/minced (or 3/8 tsp pwdr)
1/2 cup No Salt added Chicken broth
1 tablespoon fresh ginger root, minced (or tsp pwdr)
1 tablespoon cumin
1 tablespoon coriander
2 teaspoons turmeric
1 teaspoon chili powder
1 bay leaf
1 cup Dry chick peas to equal 2-2.5 cup soaked
28 oz. can of No salt added diced tomatoes
head of cauliflower (5 cups), chopped and steamed until tender
1/2 cup light coconut milk
pepper to taste

Here is how you make Chick Pea Curry Low Sodium (crockpot or not):

I put everything in the crockpot on low for 6-8 hours, and added the cauliflower for last hour.Follow instructions on chick peas package for soaking the beans prior to putting in the crock pot.Number of Servings: 4Recipe submitted by SparkPeople user THINKAHEAD.

The nutritional information for Chick Pea Curry Low Sodium (crockpot or not) is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 290.6

• Total Fat: 8.1 g
• Cholesterol: 0.0 mg
• Sodium: 206.6 mg
• Total Carbs: 49.7 g
• Dietary Fiber: 16.0 g
• Protein: 13.6 g