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Frontier Co-Op Organic Garlic Powder -- 2.56 oz

Frontier Co-Op Organic Garlic Powder
  • Our price: $5.92

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Frontier Co-Op Organic Garlic Powder -- 2.56 oz

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Frontier Co-Op Organic Garlic Powder Description

  • Kosher
  • Non-GMO Project Verified
  • Non-Irradiated

Perfect for flavoring sauces, marinades, dressing, garlic bread and roasted or mashed potatoes.


Use 1/8 teaspoon of garlic powder in place of one fresh clove of garlic.

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.

The product packaging you receive may contain additional details or may differ from what is shown on our website. We recommend that you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer.
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Indian Chickpea & Sweet Potato Curry

Warming rather than spicy, this fragrant curry is vegan-friendly, gluten-free and full of comforting, better-for-you goodness that’ll satisfy your belly and your soul. Made with sweet potatoes, chickpeas and spinach, it’s simple and straightforward yet hearty enough to satisfy everyone at the table. The mix of vibrant colors and well-balanced flavor makes it a great choice for anything from family dinner to impressing guests. Top View Two Bowls of Curry Over Rice Garnished with Lime and CIlantro | Vitacost Blog

Indian Chickpea & Sweet Potato Curry

  • 1 cup dry chickpeas
  • 1 bay leaf (optional)
  • 1 Tbsp. olive oil
  • 1 large sweet potato (cubed (about 4 cups))
  • ½ onion (diced)
  • 1 Tbsp. curry powder
  • ½ tsp. garlic powder
  • 1 tsp. pink salt
  • ¼ tsp. black pepper
  • 1 can full fat coconut milk
  • 1 cup fresh spinach
  • ¼ cup cilantro (minced)
  1. In medium pot, cover chickpeas in water, ensuring water is at least 1” above chickpeas. Soak overnight or 6 to 8 hours.

  2. Drain and rinse chickpeas; return to pan. Add fresh water, ensuring water is 1” above chickpeas. Add bay leaf, if desired. Bring to boil.
  3. Turn down to simmer; cover. Cook 1 hour.
  4. Stir in pink salt. Discard bay leaf.
  5. In 5-quart sauté pan, add oil. Sauté sweet potato and onion 5 minutes. Stir in spices, chickpeas and coconut milk.
  6. Bring to boil. Cover; simmer 20 minutes.
  7. Remove from heat. Stir in spinach to wilt. Let sit till sauce thickens. Serve with fresh cilantro.

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