Total Time
50mins
Prep 15 mins
Cook 35 mins

Love, love, love the taste of curry! Easy recipe with a nice blend of spices! Different way to use chickpeas! Found this recipe in a Jean Paré cookbook and adapted it a bit.

Ingredients Nutrition

Directions

  1. Heat cooking oil in large frying pan on medium. Add ground beef, green pepper and onion. Scramble fry for about 10 minutes until beef is no longer pink. Drain.
  2. Add garlic. Heat and stir for 1 to 2 minutes until fragrant.
  3. Add flour and curry powder. Heat and stir for 1 minute.
  4. Slowly add broth, stirring constantly. Add tomato juice and chickpeas. Stir until boiling. Boil gently, uncovered, for about 15 minutes, stirring occasionally, until thickened.
  5. Add next 4 ingredients. Stir. Cook for about 5 minutes, stirring occasionally, until peas are heated through. Remove from heat.
  6. Add yogurt. Stir well. Remove to large serving bowl.
  7. Garnish with fresh parsley.
Most Helpful

5 5

This recipe was easy to make, tasted great (better the next day). I did add a bay leaf, cinnamon stick, 4 whole cloves and some raisins. Great meal for company, served with Greek yoghurt, chutney and rice. Great for freezing for another meal too! Thanks for posting...

5 5

My hubby and I LOVED this. I used ground turkey as I don't care to cook with ground beef and subbed Bloody Mary Mix for the tomato juice as that was what I had on hand. It was a good twist on the standard chili and made for awesome leftovers. This one will be going into the rotation for sure. Thank you!

5 5

Great. Super easy. I forgot to get peas so I threw in a couple of handfuls of carrot shreds. Family loved it plus leftovers for them to eat while I'm at work.