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Curried Parsnip And Chick Pea Puree

Healthy.Eater's picture
Ingredients
  Vegetable oil/Canola oil 1 Tablespoon
  Garlic 2 Clove (10 gm), sliced
  Curry powder 1 1⁄2 Teaspoon
  Carrot 3 Ounce, peeled and thinly sliced (1 Small Piece)
  Parsnips 5 Medium, peeled and thinly sliced
  Canned low sodium tomatoes with their juice 14 1⁄2 Ounce (1 Can)
  Chickpeas 1⁄2 Cup (8 tbs)
  Plain non-fat yogurt 2 Tablespoon
  Salt 1⁄4 Teaspoon (Or To Taste)
  Black pepper 1⁄4 Teaspoon (To Taste)
Directions

1 ln a large heavy saucepan, heat the oil over moderate heat.
Stir in the garlic and curry powder, then add the carrot, parsnips, and tomatoes.
Cook, covered, for 20 minutes or until the parsnips are just tender.
Add the chick peas and cook, covered, another 5 minutes.
2 In a food processor or blender, combine the mixture with the yogurt, salt, and pepperand puree until smooth.
If necessary, return to the saucepan and reheat over low heat.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Dish: 
Curry
Ingredient: 
Vegetable

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