Photo: Swathi Handique
Estimated Nutrition (whole recipe, rough)
506
Calories
24g
Protein
15g
Fat
68g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Yogurt | 170g plain Greek | 100 |
| Onion | 1 medium (110g) | 44 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 tablespoons vegetable oil
- 1 medium onion, sliced
- 3 jalapeno chiles, seeded and sliced
- 1 tablespoon curry powder
- 1 to 2 16-ounce cans garbanzos, drained
- 1/2 cup water
- 1 clove garlic, minced
- 3 cups hot cooked rice
- Sliced cucumber and onion
- Yogurt
- =
Directions
1
Heat oil in skillet. Add onion and jalapenos and cook until onion is tender but not browned. Stir in curry powder.
2
Add garbanzos and water; simmer 5 minutes. Cover and refrigerate overnight to blend flavors.
3
*The next day, reheat with garlic.
4
Serve over rice.
5
Garnish with cucumber and onion and top with yogurt.
Recipe sourced from
fandom