Vegetable Curry — Nutrition Prescriptions

In celebration of heart health month and world pulses day on February 10th, I wanted to share one of my favorite recipes. Vegetable Curry made with Chickpeas. Chickpeas, lentils and black beans are my favorite fiber rich pulses. #Halalnutrition #halalconsumer

Make it your own by pairing it with your favorite grain. Quinoa, bulgur, couscous brown basmati or another option.

SERVINGS: 4

INGREDIENTS:

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2 tablespoons olive oil

1 large onion, diced

2 carrots, chopped

2 red potatoes, cubed

¼ head of cauliflower, chopped

1 cup mushrooms, chopped

1 tablespoon curry paste

1 teaspoon garam masala

1 (15-ounce) can diced tomatoes

½ cup chickpeas

1 ½ cup Saffron Road™ All Natural Classic Culinary Vegetable Broth

½ cup frozen peas

¼ cup fresh coriander, chopped

DIRECTIONS:

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1. Heat oil in a large skillet over medium-high heat. Sauté onion until soft, then add in carrots, potatoes, cauliflower, and mushrooms. Continue to cook for 2 to 3 minutes.

2. Stir in curry paste and garam masala. Add tomatoes, chick peas, and vegetable stock. Bring to a boil.

3. Cook on a low simmer, stirring occasionally, for approximately 45 minutes.

4. Stir in the frozen peas and simmer another 5 minutes.

5. Serve topped with fresh coriander.

*Curry paste is available at your local Indian grocer or in the supermarket’s ethnic foods section.