Try this Chickpea Curry (Corrected) recipe, or contribute your own.
Suggest a better descriptionHeat butter in cooker. Add cumin seeds and sizzle for 5 seconds. Stir in the remaining ingred. except the salt. Lock the lid in place and over high heat bring to high pressure. Adjust heat to maintain. and cook for 35-40 min. Reduce pressure with a quick-release. Remove the lid tilting it away from you. If not done cook longer. NOTES : serve over rice or puree it like hummous Recipe by: under pressure Posted to MC-Recipe Digest V1 #1062 by Cbotwin@aol.com on Jan 29, 1998
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Serving Size: 1 Serving (924g) | ||
Recipe Makes: 4 | ||
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Calories: 1023 | ||
Calories from Fat: 87 (9%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.7g | 13 % | |
Saturated Fat 2.7g | 13 % | |
Monounsaturated Fat 2.6g | ||
Polyunsanturated Fat 2.9g | ||
Cholesterol 7.6mg | 2 % | |
Sodium 81.5mg | 3 % | |
Potassium 888.5mg | 23 % | |
Total Carbohydrate 201.1g | 59 % | |
Dietary Fiber 23g | 92 % | |
Sugars, other 178.1g | ||
Protein 30.9g | 44 % | |
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: 1023
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