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2 tbsp. packaged shredded coconut, unsweetened if available
Place coconut, coriander seeds, jalapeno, salt and water in a blender; grind to a paste and set aside.
Coat a large nonstick skillet with cooking spray and set over medium heat. Add carrot, tomatoes, and chickpeas (garbanzo beans); cook until carrots are tender, stirring occasionally, about 10 minutes.
Stir in coconut mixture, cinnamon, cumin and yogurt; reduce heat to low and cook 5 minutes.
Posted by Cynde Sawyer
Nutritional Info Per Serving: N/A
1 tsp. coriander seeds
1 medium jalapeno pepper, seeded, coarsely chopped or use 1 hot green chile
1 tsp. table salt
2 tbsp. water
1 medium carrot, diced
2 medium tomato, seeded and chopped
1 19-ounce can chickpeas (garbanzos), rinsed and drained
1/2 tsp. cinnamon, ground
1/2 tsp. cumin, ground
3 tbsp. plain fat free yogurt
1 tbsp. cilantro, fresh, chopped