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Turmeric Chickpea Curry
30 min
Prep time10 min
Portions 4
Ingredients
1/4 cup + 2 tablespoons Brummel & Brown Original Spread, plus extra for serving
1 cup chopped yellow onion
2 tablespoons all purpose flour
2 teaspoons curry powder
1/2 teaspoon ground ginger
1 cup whole milk
1 cup water
2 teaspoons kosher salt
2 cups canned chick peas, drained
1/4 cup frozen peas
cooked grains, for serving
chopped cilantro, optional
lime wedges, optional
diced avocado, optional
Energy (kcal)
240 kcal
Energy (kJ)
1005 kJ
Protein (g)
9.9 g
Carbohydrate incl. fibre (g)
30.1 g
Carbohydrate excl. fibre (g)
20.9 g
Sugar (g)
5.1 g
Fibre (g)
9.2 g
Fat (g)
10.0 g
Saturated fat (g)
2.2 g
Unsaturated fat (g)
6.6 g
Monounsaturated fat (g)
4.7 g
Polyunsaturated fat (g)
1.9 g
Trans fat (g)
0.0 g
Cholesterol (mg)
6 mg
Sodium (mg)
1539 mg
Salt (g)
3.85 g
Vitamin A (IU)
404 IU
Vitamin C (mg)
8.0 mg
Calcium (mg)
133 mg
Iron (mg)
2.31 mg
Potassium (mg)
518 mg
Instructions
In a medium pot set over medium heat, melt Brummel & Brown. Sauté onions until translucent, about 3-5 minutes. Sprinkle flour over onions and stir until a paste forms. Cook mixture for 1 minute, stirring constantly to prevent it from sticking to the bottom of the pot. Add curry powder and ground ginger. Cook for 1 minute, or until you can smell the spices.
Add whole milk, water, and salt and bring to a boil, add chick peas and green peas. Reduce heat and simmer for 10 minutes.
Serve over steamed rice or quinoa with a dollop of Brummel & Brown on top. Garnish curry with cilantro, lime, and avocado if desired.
