Name: Vegetarian Kofta Curry with Chickpeas and Apricots
Total time: 25 min
Cuisine: Indian
Ingredients: 80 g quinoa; 631.1 g canned chickpeas; 52.9 g plain Greek yogurt; 60 g yellow onion; 6 g garlic; 2 g ground ginger; 2 g ground cinnamon; 2 g ground turmeric; 2 g cumin seeds; 411 g canned diced tomatoes; 237 ml vegetable broth; 40 g dried apricots; 5 tbsp extra-virgin olive oil; 3 g salt; 36.2 g slivered almonds; 6 g fresh cilantro

Dinner · Indian · 25 min

Vegetarian Kofta Curry with Chickpeas and Apricots

Calories: 2270
Protein: 76g
Carbs: 256g
Fat: 114g

Ingredients

80 g quinoa
631.1 g canned chickpeas
52.9 g plain Greek yogurt
60 g yellow onion
6 g garlic
2 g ground ginger
2 g ground cinnamon
2 g ground turmeric
2 g cumin seeds
411 g canned diced tomatoes
237 ml vegetable broth
40 g dried apricots
5 tbsp extra-virgin olive oil
3 g salt
36.2 g slivered almonds
6 g fresh cilantro

Method

01In a large Dutch oven, heat olive oil over medium heat. Add chopped yellow onion and sauté until soft, about 5-7 minutes.
02Stir in minced garlic, ground ginger, ground cinnamon, ground turmeric, and ground toasted cumin. Sauté for 1 minute until fragrant.
03Add canned diced tomatoes with their juice, low-sodium vegetable broth, and most of the chickpeas (reserving 60 g for the koftas). Bring to a gentle simmer.
04Stir in dried apricot halves and 2.5 g salt. Reduce heat to low, cover, and simmer for 15 minutes.
05While curry simmers, make koftas: In a bowl, mash the reserved 60 g chickpeas. Mix in plain Greek yogurt, 60 g of cooked quinoa, and remaining 0.5 g salt. Shape into small firm balls.
06Gently drop koftas into simmering curry. Cover and simmer 5-7 minutes until koftas are set and heated through.
07Spoon remaining hot cooked quinoa into a bowl, top with chickpea apricot curry and koftas, and garnish with blanched slivered almonds and fresh chopped cilantro.

Cook it with the whole plan around it

Citigrove builds the week around your macros, keeps the grocery list in step, and tracks what you actually ate.