Prep time: 10 minutes | Cooking time: 35 minutes | Servings: 6
Ingredients
- 2 tablespoons oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 3 tablespoons curry powder
- 4 Yukon Gold potatoes, chopped into bite sized pieces
- 1 (15-ounce) can no salt added peas, rinsed and drained
- 1 (15-ounce) can low sodium chickpeas, with liquid
- 1 (15-ounce) can low sodium white beans (or kidney beans), rinsed and drained
- Salt and pepper, to taste
Live Well Tips
- Dried beans work well in place of canned if that’s what you have on hand. Don’t forget to cook those beans first!
- Serve this dish over brown rice for a full meal.
- Any potatoes can work in this recipe. Yukon Gold add a nice color to the curry.
Directions
- Wash hands well with soap and water.
- Heat oil in a large skillet on medium heat.
- Add onion and sauté until it begins to soften, about 5 minutes.
- Add garlic and sauté another 2 minutes, until the garlic is fragrant.
- Add curry powder and mix well.
- Add potatoes, peas, chickpeas, and white beans. Mix well, lower the heat, cover, and cook until potatoes are tender, about 20 minutes.
Nutrition Facts
Serving size 1 cups: Calories–260; Protein–14g; Carbohydrate–60g; Total Fat–6g; Saturated Fat–0.8g; Fiber–13g; Sodium–244mg
Adapted from Capital Area Food Bank