Directions:
- In a pot, melt butter over medium heat. Add garlic, curry powder and ginger and saute for 30 sec or until softened. Add carrots, sweet potato and red pepper and saute for about 5 min or until carrots start to soften.
- Stir in broth and 1/2 tsp (1 ml) salt. Increase heat to high and bring to a boil, stirring often. Reduce heat to medium-low, cover and simmer for 10 min or until vegetables are almost tender.
- Whisk flour into cream and stir into pan with chickpeas and green peas. Simmer, stirring, for about 3 min or until sauce has thickened and peas are hot. Season to taste with salt. Serve topped with yogurt and with lime wedges to squeeze over top.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 299.43 Kcal (1254 kJ) | ||
| Calories from fat | 102.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.36g | 17% | |
|---|---|---|---|
| Cholesterol | 50.68mg | 17% | |
| Sodium | 428.37mg | 18% | |
| Potassium | 736.36mg | 16% | |
| Total Carbs | 30.76g | 10% | |
| Sugars | 9.02g | 36% | |
| Dietary Fiber | 5.58g | 22% | |
| Protein | 18.27g | 37% | |
| Vitamin C | 57.2mg | 95% | |
| Vitamin A | 0.7mg | 22% | |
| Iron | 3.1mg | 17% | |
| Calcium | 98.5mg | 10% | |
| Amount Per 100 g | |||
| Calories | 100.43 Kcal (420 kJ) | ||
| Calories from fat | 34.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.81g | 17% | |
|---|---|---|---|
| Cholesterol | 17mg | 17% | |
| Sodium | 143.68mg | 18% | |
| Potassium | 246.98mg | 16% | |
| Total Carbs | 10.32g | 10% | |
| Sugars | 3.02g | 36% | |
| Dietary Fiber | 1.87g | 22% | |
| Protein | 6.13g | 37% | |
| Vitamin C | 19.2mg | 95% | |
| Vitamin A | 0.2mg | 22% | |
| Iron | 1mg | 17% | |
| Calcium | 33mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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