- 1 tablespoon butter
- 2 cloves garlic, minced
- 1 tablespoon curry powder
- 1/2 teaspoon ground ginger
- 2 carrots, sliced
- 1 large sweet potato, peeled and cut into cubes
- 1 sweet red pepper, chopped
- 1 cup reduced-sodium ready-to-use vegetable broth
- 2 tablespoons all-purpose flour
- 1 cup 10% or 18% cream
- 1 (19 ounce) can chickpeas, drained and rinsed
- 1 cup frozen green peas, thawed
- Salt
- 1/2 cup plain yogurt
- Lime wedges
- In a pot, melt butter over medium heat. Add garlic, curry powder and ginger and saute for 30 sec or until softened. Add carrots, sweet potato and red pepper and saute for about 5 min or until carrots start to soften.
- Stir in broth and 1/2 tsp (1 ml) salt. Increase heat to high and bring to a boil, stirring often. Reduce heat to medium-low, cover and simmer for 10 min or until vegetables are almost tender.
- Whisk flour into cream and stir into pan with chickpeas and green peas. Simmer, stirring, for about 3 min or until sauce has thickened and peas are hot. Season to taste with salt. Serve topped with yogurt and with lime wedges to squeeze over top.