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Better Homes and Gardens
Indian Chickpea and Vegetable Curry
You can make this Indian dish in your slow cooker if you like, but it can also be converted to a pressure cooker recipe if you're in a rush. No matter how much time you have, be sure to serve this spicy dish with rice and naan bread.
11
595
34
5 hr 50 min
TOTAL TIME
342
CALORIES
$1.28
PER SERVING
Ingredients
17 INGREDIENTS
6 SERVINGS
1 tsp ground ginger
4 medium carrots
cut into 1-inch pieces
1/3 cup fresh cilantro
chopped
4 cups water
1 1/2 tsp ground coriander
1 1/2 tsp ground cumin
1 cup dried garbanzo beans
naan bread
warmed
1 cup frozen peas
thawed
1 1/2 tsp salt
2 medium onions
cut into 1/2-inch wedges
hot cooked basmati rice
1 whole serrano chile pepper
seeded and finely chopped
4 cloves garlic
minced
1/4 cup heavy cream
28 oz crushed tomatoes
1/4 tsp black pepper
Directions
11 STEPS
20 min
PREP TIME
5 hr 30 min
COOK TIME
5 hr 50 min
TOTAL TIME
View Directions on Better Homes and Gardens
Health Info
Macros
56g
CARBS
7g
FAT
14g
PROTEIN
Allowed on these diets
VEGETARIAN
Contains these allergens
MILK
WHEAT
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Frequently Asked Questions
What is chickpea curry?
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