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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Warm oil in a large pan over medium heat. Saute garlic and onions 5-8 minutes, until translucent and slightly browned. | 2. In a small bowl, combine curry powder, cumin, cinnamon, cloves, and salt. Add chickpeas and mix seasoning to pan and stir for 1 minute. | 3. Add coconut milk, tomatoes and their liquid, carrots, broccoli, and red bell pepper. Bring to a low simmer and saute for 10 minutes, until vegetables are easily pierced with a fork. | 4. Serve over basmati rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
vegetable oil	2	tablespoons		234.46400000000003	0.0	0.0	27.2
garlic	2	teaspoons	minced	8.344	1.8514	0.3562	0.027999999999999997
yellow onion	1		chopped	-	-	-	-
chickpea	1 1/2	cups	cooked canned	1134.0	188.85	61.41	18.12
curry powder	3	tablespoons		61.425	10.5519	2.7008	2.6479
cumin	1	teaspoon		7.875	0.929	0.374	0.4677
cinnamon	1/2	teaspoon		-	-	-	-
clove	1/4	teaspoon	ground	1.4385	0.344	0.0313	0.0682
salt	1	teaspoon		-	-	-	-
coconut milk	1	can		827.5862	19.934	8.2399	85.7811
tomato	1	can	diced	40.2099	8.6898	1.9658	0.4468
carrot	2		sliced	59.04	13.7952	1.3392	0.3456
broccoli floret	4	cups		-	-	-	-
red bell pepper	1		sliced	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.