You are here

Curried Parsnip And Chick Pea Puree

Healthy.Eater's picture
  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)

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: 
Side Dish

Rate It

Your rating: None
Average: 4 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1032 Calories from Fat 207

% Daily Value*

Total Fat 24 g36.7%

Saturated Fat 3 g15.2%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 686.8 mg28.6%

Total Carbohydrates 182 g60.5%

Dietary Fiber 50.6 g202.4%

Sugars 50.2 g

Protein 34 g68.6%

Vitamin A 287.1% Vitamin C 163.8%

Calcium 40.8% Iron 67.8%

*Based on a 2000 Calorie diet

Curried Parsnip And Chick Pea Puree Recipe