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chickpea curry (crockpot)

this recipe is super easy to make. start it cooking in the evening and you have lunch ready to go in the morning. start it in the morning and you have dinner when you get home. replacing the coconut milk with 1.5 cup nonfat yogurt and 3 Ts coconut oil gives a slightly higher protein version. don't add the yogurt until 20 minutes before finishing to prevent it from curdling.

in a crock pot, combine and cook on low for 8 or so hours:

  • 2 cups dried chickpeas (garbanzo beans)
  • 5 cups water (5.5 if you are going to use yogurt instead of coconut milk)
  • 4 or so chopped fresh tomatoes (or a can of diced)
  • 1 can lite coconut milk
  • 1 chopped onion
  • two bay leaves

about an hour or so before serving, add spices. consider green or red thai curry (with fish sauce as a salt source) or any other curry powder that you pick up.

twenty minutes before serving, add: 1 C white rice.

other great additions include bamboo shoots, baby corn, cauliflower, okra (briefly sautee before adding it at the very end, available frozen) or spinach, wilted in right at the end (consider that this will contribute liquid).

makes six 369 calorie servings:

  • fat: 9g, 20%
  • net carbs: 76g, 63%
  • fiber: 14g
  • protein: 17g, 17%

with yogurt, makes six 420 calorie servings:

  • fat: 9g, 19%
  • net carbs: 79g, 62%
  • fiber: 14g
  • protein: 20g, 19%

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