A simple curry recipe. This is a vegetarian curry recipe, but you can always modify the recipe by adding extra protein such as chicken breasts or add other vegetables such as spinach, tomatoes, or kale to add the nutritional value. Enjoy with rice, cauliflower rice or quinoa. You can add a few tablespoons of (unsweetened) coconut milk to make it creamier.
Prep: 30 mins
Cook: 35 mins
Yields: 3-4 Servings
1 (15 oz.) cans of chickpeas, rinsed and drained
1 tbsp. of olive oil
1 large onion, chopped
1 clove of garlic, minced
1 tbsp. of curry powder
1 cup of vegetable stock
¼ cup of freshly chopped cilantro
pinch of salt and pepper
1In a cooking pan, heat the olive oil over medium heat. Add chopped onion. Stir until the onion is softened and starting to brown.
2Slightly reduce the heat, add garlic, stir for 30 seconds or until fragrant.
3Stir in the curry powder, cook for additional 30 seconds.
4Add drained chickpeas and vegetable stock to the pan. Continue to cook and stir all ingredients together.
5Bring to a boil, reduce the heat, and let it continue to simmer for about 10-15 minutes.
6Add salt and paper to taste.
7Turn off the heat, and garnish the chickpeas curry with freshly chopped cilantro.
*Consult with your dietitian to make sure this recipe fits in your diet plan and stage.
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