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    You are in: Home / Recipes / Chickpea, Potato, and Cabbage Curry Recipe
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    Chickpea, Potato, and Cabbage Curry

    Average Rating:

    3 Total Reviews

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    • on June 19, 2013

      Great vegetarian recipe that's super light on the wallet. I used a can of chickpeas and used chicken broth in place of the chickpea broth and then just salted to taste. I used a sweet curry from Penzeys and also added a heaping Tb of honey at the end. Hubby loved it, thanks for the keeper.

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    • on February 16, 2013

      Loved this easy recipe that was bursting with flavor. A great way to use up cabbage and the perfect amount of heat. We served over basmati rice and with garlic naan from Trader Joe's. I'd definitely make this again! Made for Sun and Spice 2013.

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    • on May 06, 2009

      Loved this recipe the spices were perfect for me. Cabbage around my way hasn't been very fresh so I used frozen brussels instead. I added some mini meatballs to make it DH friendly but I would love this dish vegan. I will definately make again with cabbage. Thanks. Made for PAC Spring 09.

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    Nutritional Facts for Chickpea, Potato, and Cabbage Curry

    Serving Size: 1 (295 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 377.1
     
    Calories from Fat 93
    24%
    Total Fat 10.4 g
    16%
    Saturated Fat 1.3 g
    6%
    Cholesterol 0.0 mg
    0%
    Sodium 618.2 mg
    25%
    Total Carbohydrate 60.6 g
    20%
    Dietary Fiber 14.5 g
    58%
    Sugars 10.5 g
    42%
    Protein 13.8 g
    27%

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