5 low fat vegetable and chickpea curry Recipes

chickpeas, drained and rinsed, low-fat plain yogurt, garlic, zest of 1 lime (3/4 tsp.), coarsely chopped onion, curry powder, salt, loosely packed fresh cilantro, ripe mango or apple, peeled, pitted and sliced, sliced pita or other bread, brushed with olive oil and toasted or grilled, optional, vegetables , optional

coconut oil, onion, chopped, fresh grated ginger, garlic cloves, minced, pumpkin puree or 4 cups pureed butternut squash, chickpeas (well rinsed and drained ) (optional), low fat coconut milk, low-sodium low-fat chicken broth or 2 cups vegetable broth, soy sauce (mushroom-flavored for vegetarians) or 2 tbsp fish sauce (mushroom-flavored for vegetarians) or 2 tbsp (mushroom-flavored for vegetarians), lime juice, red curry paste (start with less then add till you get the heat you enjoy), brown sugar, chopped cilantro or 4 tbsp chopped parsley, chopped basil or 4 tbsp sliced scallions, divided, shredded coconut, toasted

yogurt, divided, cornstarch, water, salt, vegetable oil, onion, diced, frozen spinach, thawed and drained, curry powder, hot red pepper, chopped, chicken or 8 oz shrimp or 1 (12 oz) can chickpeas

canola oil, brown onion, chopped, garlic, crushed, fresh ginger, grated, mild indian curry paste, vegetable stock, diced tomato, red capsicum, cut into 3 cm pieces, red lentils, rinsed and drained, cauliflower, cut into florets, frozen corn kernels, chickpeas, rinsed and drained, pappadums, tub of low fat natural yogurt, chopped fresh mint leaves, steamed basmati rice to serve