Recipes

INGREDIENTS:

• 1 lb lean stew beef
• 1 BPA-free can chickpeas (TRY: Eden Organic Garbanzo Beans)
• 1 1/2 cups low-sodium beef broth
• 2 tbsp Indian curry paste
• 1 cup frozen peas
• 1 cup low-fat plain yogurt
• 1 clove garlic, minced
• Pinch sea salt
• 1/4 cup chopped fresh cilantro
• Lime juice, to taste
• Low-fat milk, as needed
• 6 whole-wheat pitas

INSTRUCTIONS:

1. In a 2- to 3-qt slow cooker, add beef and chickpeas. In a medium bowl, combine broth and curry paste; add mixture to slow cooker. Cook on low for 8 hours.
2. Preheat oven to 350°F. Heat a large skillet on medium-high. Transfer contents of slow cooker to skillet and stir in peas. Cook until broth evaporates and mixture resembles a near-dry curry.
3. Meanwhile, in a small bowl, combine yogurt, garlic, salt, cilantro and lime. If needed, stir in milk to reach desired sauce-like consistency. Stack pitas and wrap in foil. Transfer to a baking sheet and bake for 5 minutes, until heated through.
4. Spoon curry mixture into centers of pitas, dividing evenly. Wrap and drizzle with sauce.

TIP: For a new twist on these spicy wraps, spread the curry mixture over the pitas, drizzle with yogurt sauce and eat them open-face, like pizzas! Also, peruse some of our other clean curried recipes here.