Lisa Yarde
Gluten-Free Chick Pea and Tomato Curry
Being quick and easy to prepare, it is also gluten-free and dairy-free.
Servings: 6
Calories: 220kcal
Ingredients
- 1 tbsp Olive or vegetable oil
- ½ cup Onion 1 medium chopped
- 3 Cloves garlic finely chopped
- 1 tbsp Finely chopped gingerroot
- 1 tbsp Gluten-free curry powder
- 30 oz Gluten-free chick peas, drained, rinsed 2 cans
- 29 oz Fire roasted diced tomatoes, undrained 2 cans
- ½ cup Finely chopped fresh cilantro
- 1 tbsp Fresh lemon juice
- ½ tsp Coarse salt (kosher or sea salt)
- Hot cooked rice, if desired
- Plain yogurt, if desired
Instructions
- In 3-quart saucepan, heat oil over medium heat. Cook onion, garlic, gingerroot and curry powder in oil about 2 minutes, stirring frequently, until onion is tender
- Stir in chick peas and tomatoes. Heat to boiling. Reduce heat; simmer uncovered 15 minutes, stirring occasionally. Stir in cilantro, lemon juice and salt.
- Serve over rice; top each serving with yogurt.
Nutrition Facts
1 servings per container
- Amount Per ServingCalories220
- % Daily Value *
- Total Fat
5g
8%
- Saturated Fat 0.5g 3%
- Trans Fat 0.0g
- Sodium 630mg 27%
- Potassium 180mg 6%
- Total Carbohydrate
33g
11%
- Dietary Fiber 8g 32%
- Sugars 1g
- Vitamin A 15%
- Vitamin C 4%
- Calcium 10%
- Iron 10%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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