chickpea mushroom curry

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dinner in under 30 minutes

 

 

* Exported from MasterCook *

 

Chickpea Mushroom Curry

 

Recipe By :Vegetarian Times Complete Cookbook

Serving Size : 4 Preparation Time :0:25

Categories : VT Complete

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 medium onion -- chopped

1 teaspoon chili powder

1 ginger root slice -- (1/4-inch), minced

4 curry leaves (optional)

2 tablespoons vegetable oil

1 teaspoon ground turmeric

1 1/2 tablespoons ground coriander

1 1/2 cups white button mushrooms -- halved

16 ounces canned chickpeas -- drained

1 cup peeled chopped tomatoes

salt -- to taste

2 cups cooked rice

 

Cook the onion, chili powder, ginger and curry leaves, stirring, in the oil over

medium-high heat until the onion is translucent, about 5 minutes. Add the

turmeric and coriander and cook 2 minutes. Lower the heat, add the mushrooms and

cook 5 minutes more. Stir in the chickpeas and tomatoes. Cover and cook over low

heat until thickened, about 15 minutes. Add salt. Serve hot.

 

curry without rice: 185 cals, 9g fat; 9g fiber

 

Source:

" Vegetarian Times Complete Cookbook "

Copyright:

" Editors, Vegetarian Times (Macmillan, 1995) "

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Per Serving (excluding unknown items): 403 Calories; 11g Fat (23.6% calories

from fat); 14g Protein; 65g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol;

23mg Sodium. Exchanges: 4 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 1 1/2 Fat.

 

NOTES : Serves 4. Serve this curry with rice or Indian breads. Or spoon the

curry over shell-shaped pasta.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 4196 0 20183 0 0