But I must say, my little vegetable curry recipe experiment turned out fantastic. It tasted a bit like Pad Thai, which I’m a big fan of. But it’s much healthier and doesn’t come with all the refined carbs, calories, and guilt.
I picked up some turnips, green onions, and sweet candy onions from the farmers market and went to work.
The result … this Vegetable Curry Recipe with Garbanzo Beans, Turnips & Onions.
|Prep Time||Cook Time||Serves|
- 1 cup no-salt added garbanzo beans (I used Eden Organic)
- 1 onion
- 1 turnip
- 1 green onion
- 2 T olive oil
- 1/2 tsp. salt
- 2 T tahini
- 2 tsp. tandoori seasoning
Peel the turnip and cut into noodle-like strips. Cut the onion into thin strips as well and dice up the green onion. Cook these veggies in a pan with the olive oil for 8-10 minutes over medium-low heat. Add the beans, salt, tahini, and tandoori seasoning. Reduce the heat to low and cook for another 5-10 minutes to let the flavors mingle.
321 calories, 21 g fat, 27 g carbs (6.5 g fiber), 7.5 g protein, 352 mg sodium