Trevor's Kitchen

Trevor's Kitchen

Quickpea Curry

Quickpea Curry

Ingredients:

1 tablespoon canola oil
1 medium onion, finely chopped
2 garlic cloves, minced
1 tablespoon curry powder
2 cans (14-1/2 ounces each) diced tomatoes, undrained
2 cans (15 ounces each) chickpeas or garbanzo beans, rinsed and drained
2 cups cubed peeled sweet potato (about 1 medium)
1 cup light coconut milk
2 teaspoons sugar
1/4 teaspoon crushed red pepper flakes
1 cup uncooked whole wheat pearl (Israeli) couscous
1-1/2 cups frozen peas (about 6 ounces)
1/4 teaspoon salt
Chopped fresh parsley
Plain yogurt, optional

About the Recipe

This colorful curry is a nice change of pace for a busy weeknight.
I like to substitute fresh peas for frozen when they’re in season.
Beth Fleming, Downers Grove, Illinois

Nutritional Info

Getting it done:

1. In a large skillet, heat oil over medium heat; sauté onion and garlic with curry powder until tender, 3-4 minutes. Stir in tomatoes, chickpeas, sweet potato, coconut milk, sugar and pepper flakes; bring to a boil. Reduce heat; simmer, uncovered, until mixture is thickened, and potatoes are tender, 25-30 minutes, stirring occasionally.

2. Meanwhile, prepare couscous and peas separately according to package directions. Stir salt into peas.

3. To serve, divide couscous among 6 bowls. Top with chickpea mixture, peas, parsley and, if desired, yogurt

Ingredients:

1 tablespoon canola oil
1 medium onion, finely chopped
2 garlic cloves, minced
1 tablespoon curry powder
2 cans (14-1/2 ounces each) diced tomatoes, undrained
2 cans (15 ounces each) chickpeas or garbanzo beans, rinsed and drained
2 cups cubed peeled sweet potato (about 1 medium)
1 cup light coconut milk
2 teaspoons sugar
1/4 teaspoon crushed red pepper flakes
1 cup uncooked whole wheat pearl (Israeli) couscous
1-1/2 cups frozen peas (about 6 ounces)
1/4 teaspoon salt
Chopped fresh parsley
Plain yogurt, optional

Getting it done:

1. In a large skillet, heat oil over medium heat; sauté onion and garlic with curry powder until tender, 3-4 minutes. Stir in tomatoes, chickpeas, sweet potato, coconut milk, sugar and pepper flakes; bring to a boil. Reduce heat; simmer, uncovered, until mixture is thickened, and potatoes are tender, 25-30 minutes, stirring occasionally.

2. Meanwhile, prepare couscous and peas separately according to package directions. Stir salt into peas.

3. To serve, divide couscous among 6 bowls. Top with chickpea mixture, peas, parsley and, if desired, yogurt

About the Recipe

This colorful curry is a nice change of pace for a busy weeknight.
I like to substitute fresh peas for frozen when they’re in season.
Beth Fleming, Downers Grove, Illinois

Nutritional Info

Recipe Categories

pie-with-meat-01-w
Chicken
Fish
Durban Curry 2
Indian
pie-with-meat-01-w
Pie
Koeksisters-04-w
South African
Dahl-3-w
Soup
healthy-vegetarian-w
Vegeterian

Recipe Categories

0 0 votes
Article Rating
0
Would love your thoughts, please comment.x
()
x