Vegan ChickPea Curry With Potatoes Recipe – Just 3 smart points per hefty serving makes 8 servings
Vegan ChickPea Curry With Potatoes Recipe Ingredients
- 2 cup(s)cooked Jasmine rice 12 Points
- 2 medium uncooked onion(s) 0 Points
- 3 cup(s)uncooked whole white potato(es) 9 Points
- 1 cup(s)uncooked carrot(s) 0 Points
- 2 tsp curry powder 0 Points
- 2 cup(s)unsweetened refrigerated coconut milk beverage 5 Points
- 1 cup(s)fat free reduced sodium vegetable broth 1 Points
- 2 1⁄2cup(s)dry garbanzo beans 0 Points
- 2 cup(s)cooked frozen green peas 0 Points
- 1 pinch table salt 0 Points
Vegan ChickPea Curry With Potatoes Recipe Directions:
Cook Jasmine Rice according to the instructions on the package.
In a large pan heat some oil and saute the onions for two to three minutes. Then add the potatoes and cook for another three minutes. Stir in the curry and cook for another minute.
Add the coconut milk , vegetable broth, carrots, chickpeas and peas and cook for 20 minutes,
Season with a pinch of salt and a pinch of pepper and serve.
recipe makes eight servings (like the one pictured below).
Weight Watchers Vegan ChickPea Curry With Potatoes Recipe
Weight Watchers Vegan ChickPea Curry With Potatoes Recipe - Just 3 smart points per hefty serving makes 8 servings
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8
Ingredients
- 2 cups cooked Jasmine rice 12 Points
- 2 medium uncooked onions 0 Points
- 3 cups uncooked whole white potato(es) 9 Points
- 1 cups uncooked carrot(s) 0 Points
- 2 tsp curry powder 0 Points
- 2 cups unsweetened refrigerated coconut milk beverage 5 Points
- 1 cups fat free reduced sodium vegetable broth 1 Points
- 2 1⁄2 cups dry garbanzo beans 0 Points
- 2 cups cooked frozen green peas 0 Points
- 1 pinch table salt 0 Points
- 1 pinch black pepper 0 Points
Instructions
Cook Jasmine Rice according to the instructions on the package.
In a large pan heat some oil and saute the onions for two to three minutes. Then add the potatoes and cook for another three minutes. Stir in the curry and cook for another minute.
- Add the coconut milk , vegetable broth, carrots, chickpeas and peas and cook for 20 minutes,
- Season with a pinch of salt and a pinch of pepper and serve.
Keep the love going with these recipes:
Weight Watchers Zero Point Vegetable Soup
Easy Chick’n Florentine Inspired Soup
Vegan Taco Soup
I need to try this dish. I love chickpeas and I love that a serving only has 3 smart points. I don’t do WW, but I do watch what I eat.
I really like anything with chickpeas so this is definitely something I would love to eat. I also love that it is healthy for you. I will be trying this very soon.
That looks delicious. I tried the vegan life but I became terribly anemic. I just couldn’t get enough iron. My docs say that sometimes that happens.
This would be great for the toddlers in my family. They’re both allergic to dairy products so I’m always looking for good recipes for them.
Mmm, this looks amazing and I love that it only has a few ingredients. I am going to give this a try, thanks for the recipe.
I am a big fan of curry food, Thai curry sauce is what I use the most. I haven’t tried vegan style though. I want to try your recipe since I tried to cut down my meat. I will make this on our Friday dinner at home.
Yum, this sounds like a healthy recipe. I’ll have to give it a taste. I haven’t had chickpeas in ages. I know I love my potatoes!
I need to try this recipe. It looks like the perfect comfort food and so savory.
This looks yummy and something I wouldn’t mind trying although I couldn’t get my husband to try it because of the Peas. But my son might eat it with me if I was lucky.
Looks like a simple and delicious meal that can be made in a short amount of time. Perfect comfort food for fall!
This sounds like a great recipe, and not too hard to make either. I love curry and this sounds like a wonderful combination of flavors.
Looking at the photo doesn’t seem like it is for vegetarian. Such a great way to eat curry like this. I guess, I need to try out your recipe.
We are vegetarians and Chickpea curry is something we love. I am sure your recipe with Jasmine rice is something we will definitely relish. Looks really delicious.
This looks nice and savory. It is definitely fall soup season so I am always looking for new, tasty options.
Oh yeah! This looks like a delicious dish. The curry looks super yummy.
I just made this meal – and it’s delicious, minus one part. I read and reread the recipe, and checked out the pictures. I used dry chick peas, and after 20 minutes, they were still very hard. I let it simmer for another 45 minutes, but they only softened slightly. I had to add another cup of broth. So…. Should I soak the dried chickpeas ahead of time? Or should I used canned?
Thanks!
Same here. And it could have used maybe a little more curry.