Turmeric Chickpea Curry
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.
