Curried Parsnip And Chick Pea Puree Recipe
Would you like to taste the best ever Curried Parsnip And Chick Pea Puree? Stock up on plenty of bags of Vegetable as you will want to make this Curried Parsnip And Chick Pea Puree time and again. A great Side Dish recipe is one like this. Tell me how you enjoyed my Curried Parsnip And Chick Pea Puree. Feedback helps to keep me going and experimenting more.
Ingredients
1 tablespoon vegetable or canola oil
2 cloves garlic, sliced
1 1/2 teaspoons curry powder
1 small carrot (2 ounces), peeled and thinly sliced
5 medium-size parsnips peeled and thinly sliced
1 can (14' 1/2 ounces) low-sodium tomatoes with their juice
1/2 cup cooked chick peas
2 tablespoons plain nonfat yogurt
1/4 teaspoon each salt and black pepper, or 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.
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.
