Curried Chick Pea Casserole Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 tbsp: Vegetable oil,
1 1/2 cup: Onions, chopped
2: Garlic cloves, finely chopped
1: Bay leaf,
1 1/2 cup: Rice, brown, cooked
1 1/2 cup: Corn, cream-style, vegan
1 lbs: Chick peas, rinced, drained
2 tsp: Curry powder,
1/2 tsp: Turmeric,
1/2 tsp: Cumin,
1/4 cup: , water
Directions:
Preheat oven to 375.
Lightly oil a 1 1/2 quart baking dish or spray with a nonstick cooking
spray.
Heat oil in a large nonstick skillet over medium heat. Add onions,
garlic, and bay leaf.Cook, stirring frequently, until onions are
browned, about 15 minutes. Remove from heat and discard bay leaf.
Add remaining ingredients. Mix well. Spoon into prepared baking dish.
Bake covered, 30 minutes.
Per serving: 170 cal; 6 g prot; 5 g fat; 35 g carb;
280 mg sod; 0 chol
Lean, Luscious and Meatless by Bobbie Hinman and Millie Snyder/MM by
DEEANNE
Source from luhu.jp
Lightly oil a 1 1/2 quart baking dish or spray with a nonstick cooking
spray.
Heat oil in a large nonstick skillet over medium heat. Add onions,
garlic, and bay leaf.Cook, stirring frequently, until onions are
browned, about 15 minutes. Remove from heat and discard bay leaf.
Add remaining ingredients. Mix well. Spoon into prepared baking dish.
Bake covered, 30 minutes.
Per serving: 170 cal; 6 g prot; 5 g fat; 35 g carb;
280 mg sod; 0 chol
Lean, Luscious and Meatless by Bobbie Hinman and Millie Snyder/MM by
DEEANNE
Source from luhu.jp