This easy curry comes together in a hurry with very little fuss and is equally delicious hot or cold. Serve with naan or basmati rice, or fold it up in a whole wheat tortilla.
- Portion size 2 servings
- Credits : Canadian Living Magazine: September 2013
Ingredients
Method
In nonstick skillet, heat oil over mediumhigh heat; cook garlic and curry powder, stirring, until fragrant, about 1 minute. Add onion; cook, stirring often, until softened slightly, about 3 minutes. Add red pepper, carrot, 3 tbsp water, salt and pepper; cook, stirring often, until carrot is softened slightly, about 3 minutes. Stir in tomatoes, chickpeas, lemon juice and 1/4 cup water; cook, stirring, just until vegetables are tender, about 3 minutes.Make-ahead: Let cool; refrigerate in airtight container for up to 3 days.
Serve with cucumber and yogurt.
Nutritional facts per serving: about
- Fibre 9 g
- Sodium 580 mg
- Sugars 14 g
- Protein 9 g
- Calories 274.0
- Total fat 9 g
- Cholesterol 1 mg
- Saturated fat 2 g
- Total carbohydrate 43 g
%RDI
- Iron 19.0
- Folate 43.0
- Calcium 10.0
- Vitamin A 91.0
- Vitamin C 123.0
