Curried Veal and Chickpea Stew

Published on 2 March 2020

by Isabelle Huot

5 mL (1 tsp.) canola oil

1 onion, chopped

1 clove of garlic, minced

150 g ground veal

5 mL (1 tsp.) cumin

5 mL (1 tsp.) curry powder

2 sweet potatoes, peeled and diced

250 mL (1 cup) light coconut milk

1 can (540 mL/14 oz.) chickpeas, rinsed and drained

10 cherry tomatoes, halved

Salt and pepper

Calories:350

Total lipids:9

Total carbohydrates:52

Proteins:16

Heat oil in a pot and cook onion and garlic for approximately 4 minutes or until tender.
Add meat and spices. Crumble meat with a fork and cook until no longer pink.
Add sweet potato cubes and continue cooking for 4 minutes.
Add coconut milk, chickpeas and tomatoes and continue cooking over medium heat for approximately 15 minutes. Season with salt and pepper.

Serve with rice or couscous.

Isabelle Huot

Doctor in nutrition

Food and nutrition