Weekday meal: Quickie Fall Curry


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-Margaux Drake

Quickie Fall Curry
(v/gf)
Serves four

Ingredients:
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

Quickie Fall Curry detail-Margaux DrakePreparation:
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.

Notes:
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.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s