Vegetable-chickpea curry over baked potatoes
0
Points®
Total time: 40 min • Prep: 20 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
These veggie-loaded spuds are perfect for Meatless Monday. Optional garnishes include non-fat plain Greek yogurt, chopped cilantro, and lime wedges. For the tastiest baked potatoes, scrub and poke with a fork, bake on a baking sheet at 400°F until fork tender, about 45 minutes. Scoop out flesh and mash with some non-fat plain Greek yogurt, salt and pepper to taste. Spoon filling back into the shell, top with the curry and serve.
Ingredients
Uncooked onion
1½ cup(s), chopped
Jarred minced garlic
1 Tbsp
Minced ginger
1 Tbsp
Curry powder
1 tsp
Ground cumin
½ tsp
Ground coriander
½ tsp
Red bell pepper
1 medium, diced
Eggplant
1 cup(s), cubed, diced
Cauliflower
1 cup(s), chopped, cut into bite-size florets
Canned chickpeas (garbanzo beans)
1 cup(s), rinsed and drained
Vegetable broth
½ cup(s)
Fresh lime juice
1 tsp
Cooked white potatoes
4 medium, kept hot and split open
Instructions
1
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.
2
Stir in chickpeas, broth and lime juice; simmer for 5 minutes for flavors to meld. Spoon over hot, split potatoes.
3
Serving size: 3/4 c veggie curry and 1 potato
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