Vegetable and chickpea curry

Ingredients

• Olive oil

  Salad or cooking

  2 tsp or 9g

• Onions

  Raw

  1 large or 150g

• Garlic

  Raw

  2 cloves, minced or 6g

• Curry powder

  Spices

  1 tbsp or 6g

• Cumin

  Spices, cumin seed

  1 tbsp, ground or 9g

• Tomatoes

  Green, raw

  800g

• Chickpeas

  (garbanzo beans, bengal gram), mature seeds, canned

  400g

• Sweet potato

  Raw, unprepared

  3 cup, cubes or 399g

• Mixed vegetables

  (corn, lima beans, peas, green beans, carrots) canned, no salt added

  10 cup or 1.82kg

• Sugar

  White, granulated sugar

  1 tsp or 4g

• Salt

  Table

  ¹⁄₁₆ dash or 0.03g

• Pepper

  Spices, black

  ¹⁄₁₆ dash or 0.006g

• Water

  Plain, clean water

  3 cup or 710g

• Plain yogurt

  Low fat, 12 grams protein per 8 ounce

  400g

Directions

1. PLEASE DO NOT ADD TO PUBLIC DATABASE
2. Heat the oil in a large saucepan over a medium heat. Add the onion, garlic, curry powder and cumin and cook for 2 minutes, or until the spices are fragrant. Stir in the tomatoes, chickpeas, sweet potato, carrot, capsicum, cauliflower, beans, sugar and season with salt and pepper.Transfer to a slow cooker and cook for 4-6 hours. Alternatively, cook on the stove on a gentle simmer for 35-40 minutes, or until the sauce is rich and thick and the vegetables are cooked.Serve warm with rice or multigrain bread and top with yoghurt.

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