GRAND RAPIDS, Mich (WOTV) – My quick fall curry is fast and hearty. Curry is a traditional dish found in Indian cuisine that’s packed with spices and flavor. My version is full of veggies and chick peas, making it rich in vitamins and minerals. Eating chickpeas regularly can help you manage your weight and boost intestinal health. I like to toss in baked tofu and my family likes grilled chicken for added protein. Our whole family loves it and it makes the house smell amazing.
Quickie Fall Curry
16 ounce can of chickpeas, organic
14.5 ounce can of diced tomatoes
1 cup of diced potatoes
1 cup of cauliflower
1/4 teaspoon coriander
3/4 teaspoon cumin
1/8 teaspoon cayenne
1 1/2 teaspoon curry
1/4 teaspoon turmeric
Sea salt to taste
1 tablespoon parsley or cilantro, fresh
Pour cans of chickpeas and tomato undrained into large sauté pan. Add tomatoes, potatoes and cauliflower, bring to a boil then reduce heat to low and simmer for 20-30 minutes. Add spices and salt to taste. Garnish with parsley or cilantro. Serve with rice and tofu or chicken breast for added protein.
You just may have to resort to using canned chick peas and diced tomatoes during a busy workweek but always buy organic and made sure the liner on the can is BPA-free.