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Chickpea-Zucchini Curry #2

 

.
21

Yield

4

servings

Prep

12

min

Cook

18

min

Ready

30

min

Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

Ingredients

8 ounces tomato sauce
2 teaspoons mild curry paste
*
¼ teaspoon garlic
mashed
*
¼ cup raisins, seedless
16 ounces chickpeas (garbanzo beans)
drained
1 each seitan (wheat-meat)
sliced
*
1 large zucchini
cut into large triangular wedges

Directions

Mix all ingredients, except for zucchini, and microwave covered for 10 minutes.

Add the zucchini pieces.

Microwave covered for a further 8 minutes.

Optionally, serve with yogurt cheese (non-fat yogurt, drained for 24 hours, until reduced to half its bulk) mixed in, which gives it a creamy sauce.

Note: Seitan is not an authentic Indian ingredient--they would use panir, a solid whey cheese curded with yogurt and lemon, but I've found that seitan blends nicely with Indian food and, of course, has very little fat.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 270g (9.5 oz)
Amount per Serving
Calories 2047% of calories from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 375mg 16%
Total Carbohydrate 14g 14%
Dietary Fiber 7g 30%
Sugars g
Protein 16g
Vitamin A 8% Vitamin C 44%
Calcium 6% Iron 14%
* based on a 2,000 calorie diet How is this calculated?

 

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