Vegetable-chickpea curry over baked potatoes
1½ cup(s), chopped
Sweet red pepper(s)
1 medium, diced
1 cup(s), diced
1 cup(s), cut into bite-size florets
1 cup(s), rinsed and drained
Fat free vegetable broth
Fresh lime juice
Cooked white potato(es)
4 medium, kept hot and split open
- Coat a large skillet with cooking spray; heat over medium-high heat. Add onion; cook, stirring often, until softened, 5-7 minutes. Add garlic, ginger, curry, cumin and coriander; cook, stirring a few times, 30 seconds. Add vegetables; cook, stirring frequently, until crisp tender, 5-7 minutes.
- Stir in chickpeas, broth and lime juice; simmer for 5 minutes for flavors to meld. Spoon over hot, split potatoes.
- Serving size: 3/4 c veggie curry and 1 potato