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Chick Pea Curry Recipe

Name: Chick Pea Curry
Ingredients: 2 Tbsp. Vegetable oil; 1 med Onion, minced; 2 x Cloves garlic, minced; 3 Tbsp. Curry pwdr; 1 lb Carrots, peeled and sliced; 1/2 lb Mushrooms; 1 sm Cauliflower broken into florets; 2 Tbsp. Tomato puree; 10 ounce Minced tinned tomatoes; 1 x Vegetable stock cube, dissolved in 1pt/570g boiling water; 8 ounce Tinned chick peas Salt and pepper

by Global Cookbook

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Servings: 4

Ingredients

Cost per serving $1.98 view details

2 Tbsp. Vegetable oil
1 med Onion, minced
2 x Cloves garlic, minced
3 Tbsp. Curry pwdr
1 lb Carrots, peeled and sliced
1/2 lb Mushrooms
1 sm Cauliflower broken into florets
2 Tbsp. Tomato puree
10 ounce Minced tinned tomatoes
1 x Vegetable stock cube, dissolved in 1pt/570g boiling water
8 ounce Tinned chick peas Salt and pepper

Directions

1. Heat the oil in a large pan and gently fry the onions for 2 min. Add in the garlic and curry pwdr, stir and leave to cook gently for 2 min.
2. Add in the carrots, mushrooms and cauliflower florets and gently fry.
3. Add in the tomato puree, tinned tomatoes and stock, then bring to the boil.
4. Leave to simmer gently for 20 min, then stir in the chick peas.
Season to taste.
Serve with boiled rice or possibly jacket potato

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Amount Per Serving	%DV
Serving Size 285g
Recipe makes 4 servings
Calories 153
Calories from Fat 70	46%
Total Fat 7.96g	10%
Saturated Fat 0.69g	3%
Trans Fat 0.18g
Cholesterol 0mg	0%
Sodium 350mg	15%
Potassium 725mg	21%
Total Carbs 19.79g	5%
Dietary Fiber 6.2g	21%
Sugars 8.38g	6%
Protein 4.23g	7%

Chick Pea Curry Recipe

Ingredients