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Suggest a better description* 1/2t was barely hot; try 1tsp next time. ** Omitted all tomato additions; add a bit extra liquid as needed. *** 1 can 1. Heat the oil in a large saute pan. Cook the onion over medium heat for 2min. Stir in the ginger, garlic, cumin, turmeric, cinnamon stick, cardamom pods, bay leaf, and cayenne and cook for 2-3min longer, or until the onion is very soft. 2. Increase the heat to high and stir in the mushrooms and tomatoes. Cook for 2-3min, or until most of the mushroom liquid has evaporated. Stir in the vinegar and bring to a boil. 3. Stir in the chickpeas, the pots, 2c vegetable stock, the tomato paste, the yogurt, the salt, and the pepper. Simmer the vinadloo for 10min, or until the pots and chickpeas are tender. Add stock as necessary to keep the stew moist. Just before serving, correct the seasoning, adding vinegar, salt, or cayenne. Vindaloo should be very highly seasoned. Serve over basmati rice with dollops of yog and sprigs of cilantro. Per serving (excluding unknown items): 433 Calories; 12g Fat (24% calories from fat); 20g Protein; 66g Carbohydrate; 1mg Cholesterol; 129mg Sodium Recipe by: Steven Raichlens High-Flavor Low-Fat Vegetarian Cooking
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Serving Size: 1 Serving (124g) | ||
Recipe Makes: 2 servings | ||
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Calories: 114 | ||
Calories from Fat: 23 (20%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.5g | 3 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 1.6g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 1.1mg | 0 % | |
Sodium 117.3mg | 4 % | |
Potassium 282.3mg | 7 % | |
Total Carbohydrate 20.6g | 6 % | |
Dietary Fiber 2.4g | 10 % | |
Sugars, other 18.2g | ||
Protein 3.9g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 114
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