Chickpea and Vegetable Curry

Chickpea and Vegetable Curry

It’s so easy to make and this vegetarian Chickpea and Vegetable Curry is so tasty served with some whole wheat Naan bread.

With 1 ¼ cups of this chickpea and vegetable curry there is 530 mg of sodium, 320 calories and 6.5g of sugar.

Ingredients

3 tablespoons of extra virgin olive oil

1 large sweet onion

3 cloves garlic

1 /2 teaspoon fresh ginger

1 teaspoon of turmeric ( check out below the health benefits of Turmeric)

1 teaspoon of curry powder

¼ teaspoon cayenne pepper

1 (14oz.) no salt diced tomatoes

¾ cup water

1 (15 oz) low sodium chickpeas

1 cup frozen mixed vegetable

1 lb. of cooked potatoes (1 inch cubed)

Directions

Heat oil in the pot over medium-high heat. Add onion and cook until soft and translucent, 3 to 5 minutes. Add garlic, ginger, curry powder, turmeric and cayenne and cook stirring constantly for about 1 minute. Stir in tomatoes including their juice; cook for 2 minutes. Transfer the mixture to a blender or food processor. Add 1/2 cup water and puree until smooth.

Return the puree to the pot. Pulse the remaining 1/4 cup water in the blender or food processor to rinse the sauce residue. Add to the pot along with the reserved potatoes, chickpeas and mixed vegetable. Cook, stirring often, until hot, about 5 minutes.