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Quickpea Curry

This colorful curry is a nice change of pace for a busy weeknight. I like to substitute fresh peas for frozen when they're in season. —Beth Fleming, Downers Grove, Illinois
  • Total Time
    Prep: 15 min. Cook: 35 min.
  • Makes
    6 servings

Ingredients

  • 1 tablespoon canola oil
  • 1 medium onion, finely chopped
  • 2 garlic cloves, minced
  • 1 tablespoon curry powder
  • 2 cans (14-1/2 ounces each) diced tomatoes, undrained
  • 2 cans (15 ounces each) chickpeas or garbanzo beans, rinsed and drained
  • 2 cups cubed peeled sweet potato (about 1 medium)
  • 1 cup light coconut milk
  • 2 teaspoons sugar
  • 1/4 teaspoon crushed red pepper flakes
  • 1 cup uncooked whole wheat pearl (Israeli) couscous
  • 1-1/2 cups frozen peas (about 6 ounces)
  • 1/4 teaspoon salt
  • Chopped fresh parsley
  • Plain yogurt, optional

Directions

  • In a large skillet, heat oil over medium heat; saute onion and garlic with curry powder until tender, 3-4 minutes. Stir in tomatoes, chickpeas, sweet potato, coconut milk, sugar and pepper flakes; bring to a boil. Reduce heat; simmer, uncovered, until mixture is thickened and potatoes are tender, 25-30 minutes, stirring occasionally.
  • Meanwhile, prepare couscous and peas separately according to package directions. Stir salt into peas.
  • To serve, divide couscous among 6 bowls. Top with chickpea mixture, peas, parsley and, if desired, yogurt.

Test Kitchen tips
  • Leftover coconut milk can be frozen or stirred into oatmeal or herbal tea, or even added to whisked eggs before scrambling them for a soft, fluffy version.
  • If you don’t have pearl couscous on hand, regular couscous can be substituted.
  • Nutrition Facts
    1 serving: 390 calories, 8g fat (2g saturated fat), 0 cholesterol, 561mg sodium, 68g carbohydrate (14g sugars, 13g fiber), 13g protein.

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