Trevor's Recipe Collection
Trevor's Recipe Collection
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
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