Prep Time: 10 minutes
Cooking Time: 20 minutes
Ingredients
- Long-grain rice
- 1 19 oz can chickpeas (garbanzo beans), drained and rinsed
- 1 small onion
- 2 small potatoes
- 1 large carrot
- 1 tbsp curry powder
- 1 tbsp garlic
- 2 tbsp red curry paste
- 1 14 oz can peas
- 1 and 1/2 tomato, diced
- 1 cup light coconut milk
Instructions
- Prepare rice following package instructions.
- Heat olive oil in a large skillet, Sauté the onions for 1 minute. Add the garlic and ginger and sauté for another minute.
- Add potatoes, carrot and peas.
- Toss in the curry powder, curry paste, garlic and sauté for 1 minute.
- Add chickpeas, diced tomato, coconut milk and stir. Bring to a boil and cook for 5 minutes. Stir often.
- Garnish with lime and fresh cilantro if desired.
- Serve with rice.
Nutrition Facts
- Number of Servings Per Container: 4
- Serving Size: 1 cup
- Calories: 410
- Total Fat: 7g, 10%
- Saturated Fat: 3.5g, 17%
- Trans Fat: 0g
- Cholesterol: 0mg, 0%
- Sodium: 1050mg, 46%
- Total Carbohydrate: 68g, 25%
- Dietary Fiber: 14g, 51%
- Total Sugars: 12g
- Added Sugars: 0g, 0%
- Protein: 18g, 36%
- Vitamin D: 0mcg, 0%
- Calcium: 120mg, 9%
- Iron: 4mg, 21%
- Potassium: 1000mg, 21%