A few minor changes to suit taste, based on a recipe by Suzanne Gibbs in her book "the Pressure Cooker". A super easy vegan cury that's great served with pappadums and rice or naan breads (if you can have wheat). Gluten-free and vegan. A mild recipe....add extra spices in if you like a warmer curry. Kids and meat-lovers will enjoy this one. The original recipe calls for 2 potatoes. This recipe uses cooked chickpeas as the addition of salt and acidic tomatoes inhibits the cooking of beans
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|Serving Size: 1 serving(s) (155g)|
|Recipe Makes: 6 serving(s)|
|Calories from Fat: 18 (16%)|
|Amt Per Serving||% DV|
|Total Fat 2g||3 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 1.3g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 11mg||0 %|
|Potassium 527.5mg||14 %|
|Total Carbohydrate 21.9g||6 %|
|Dietary Fiber 3g||12 %|
|Sugars, other 18.9g|
|Protein 2.7g||4 %|
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Calories per serving: 112
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