Vegetable Chickpea Curry
2
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(s)
1.5 cup(s), chopped
Jarred minced garlic
1 Tbsp
Minced ginger
1 Tbsp
Curry powder
1 tsp
Ground cumin
0.5 tsp
Ground coriander
0.5 tsp
Red bell pepper(s)
1 medium
Eggplant(s)
1 cup(s)
Cauliflower
1 cup(s), chopped
Canned chickpeas (garbanzo beans)
1 cup(s)
Vegetable broth
0.5 cup(s)
Fresh lime juice
1 tsp
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.
3
Serving size: 3/4 c
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