Chickpea & Potato Curry
This fast Indian-style curry comes together with ingredients you most likely have on hand, like frozen peas and canned tomatoes and chickpeas. Plus, using these spices shows how simple it is to make a curry sauce for an easy vegetarian recipe. Serve with whole-wheat naan to sop it all up.
Source: EatingWell Magazine, November 2019
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Recipe Summary
Nutrition Profile:
Ingredients
Directions
Tips
Tip: Garam masala, a mix of coriander, black pepper, cumin, cardamom, cinnamon and other spices, adds a warming, complex layer of flavor to this Indian stew.
Nutrition Facts
Serving Size: 1 1/4 cups
Per Serving:
321 calories; protein 8.9g; carbohydrates 46.5g; dietary fiber 8.8g; sugars 6.6g; fat 11.6g; saturated fat 1.1g; vitamin a iu 968.5IU; vitamin c 28.9mg; folate 35.2mcg; calcium 77.6mg; iron 2.4mg; magnesium 64.2mg; potassium 795.6mg; sodium 532.8mg.
Exchanges:
2 fat, 2 starch, 1 1/2 vegetable, 1/2 lean protein