Emprimir
Correo Electrónico
 |
Raciónes: 12
Ingredientes
- 4 cups diced white onions
- 6 cloves garlic
- 1 cup water
- In a large saucepan heat
- 3 tbsp olive oil (you can use clarified butter or ghee if you prefer)
- Add the pureed onion mixture and cook over medium heat for a few minutes stirring constantly. Add: 2 cups canned crushed tomatoes
- 2 tbsp freshly grated ginger root
- 1/2 cup ground toasted almonds
- 1 cup coconut milk
- 1/2 small red chili, minced (more or less to taste)
- 2 tsp turmeric
- 1 tsp cinnamon
- 1/2 tsp ground cardamom
- 4 tsp mild yellow curry powder
- 1/2 tsp nutmeg
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp ground coriander seed
- 2 tsp garam masala
- 1/2 tsp ground cloves
- pinch saffron (optional)
- 1/2 tsp cumin
- 1 tbsp brown sugar
- Simmer slowly for about 20 minutes then add:
- 4 cups canned chick peas, rinsed
- 1 cup plain low-fat yogurt
- Simmer
- for an additional 15 minutes. Serve with steamed jasmine rice and/or
View Full Recipe at Rock Recipes
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 221g | |
| Recipe makes 12 servings | |
| Calories 278 | |
| Calories from Fat 116 | 42% |
| Total Fat 13.35g | 17% |
| Saturated Fat 5.67g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 25mg | 8% |
| Sodium 466mg | 19% |
| Potassium 398mg | 11% |
| Total Carbs 27.44g | 7% |
| Dietary Fiber 5.2g | 17% |
| Sugars 4.26g | 3% |
| Protein 13.72g | 22% |
