Celery And Chick Pea Curry With Apple Recipe


Difficulty LevelEasyHealth IndexAverage
Interest Group


 Vegetable oil1 Tablespoon
 Sliced celery2 Cup (32 tbs), sliced diagonally
 Peeled cored sliced tart apple1 Cup (16 tbs)
 Chopped onion1⁄2 Cup (8 tbs)
 Curry powder2 Teaspoon
 Minced garlic1 Teaspoon
 Chickpeas10 1⁄2 Ounce, rinsed and drained (1 Can)
 Canned stewed tomatoes8 Ounce, broken up (1 Can)
 Hot cooked brown rice3 Cup (48 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 2156 Calories from Fat 346

% Daily Value*

Total Fat 40 g62.3%

Saturated Fat 5.3 g26.3%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 779.7 mg32.5%

Total Carbohydrates 386 g128.6%

Dietary Fiber 76.3 g305.3%

Sugars 72.2 g

Protein 78 g155.7%

Vitamin A 37.2% Vitamin C 92.5%

Calcium 63.1% Iron 158.6%

*Based on a 2000 Calorie diet


Heat oil in large skillet over medium-high heat until hot.
Add celery, apple, onion, curry powder and garlic; cook about 8 minutes until celery is crisp-tender, stirring occasionally.
Stir in chick peas and tomatoes; bring to a boil.
Reduce heat and simmer, uncovered, about 5 minutes to allow flavors to blend.