Vegetable Chickpea Curry
0
Points®
Total Time
40 min
Prep
20 min
Cook
20 min
Serves
4
Difficulty
Easy
Optional garnishes for this delicious vegetarian curry, which is made with onions, garlic, ginger, red peppers, eggplant, cauliflower, and chickpeas, include non-fat plain Greek yogurt, chopped cilantro, and lime wedges. To mix things up a bit, we suggest that you try spooning the curry over some baked potatoes. For the tastiest baked potatoes, scrub and poke them with a fork, then bake on a baking sheet at 400°F until fork-tender, which should take about 45 minutes. Scoop out the flesh and mash with some non-fat plain Greek yogurt; season with salt and pepper to taste. Spoon back into the shell and serve with the curry.
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
