Chickpea and Vegetable Curry
A lightly spiced coconut, chickpea and mixed vegetable curry served with brown rice.
Servings: 3
Cuisine: Vegetarian, Vegan
Keep in an airtight container for up to 4 days.
18g fibre per portion
Prep Time
15min
Cook Time
35min
Total Time
50min
Ingredients
- 200ml light coconut milk
- 4cm piece of fresh ginger
- 600g tinned chickpeas (drained weight 360g)
- 400g tinned tomatoes
- 1 medium red onion
- 1 red pepper
- 2 cloves of garlic
- 100g shredded curly kale
- 225g brown rice (uncooked)
- 200g frozen peas
- 1 tbsp olive or coconut oil
- 2 tbsp mild curry powder
Optional: small handful fresh chopped coriander
Instructions
- Dice the onion and add to a pan over a medium heat with the oil. Grate in the garlic and fresh ginger and sauté for 8-10 minutes or until soft.
- Dice the pepper and add to the pan along with the drained chickpeas, tinned tomatoes and coconut milk.
- Bring to the boil then reduce to a simmer.
- Add the kale and cook for 20 minutes (or until peppers are tender and sauce has thickened slightly).
- Meanwhile, cook the brown rice as per packet instructions.
- Season the curry to taste, add the frozen peas and stir through the fresh coriander (if using).
- Cook for a further 5 minutes or until peas are warmed.
- Serve alongside the cooked rice.
Nutrition
Calories
106
Per 100g
649
Per Serving
Fats
2.6g
Per 100g
16g
Per Serving
Saturates
0.9g
Per 100g
5.3g
Per Serving
Carbs
15g
Per 100g
91g
Per Serving
Sugar
2.6g
Per 100g
16g+
Per Serving
Fibre
3g
Per 100g
18g
Per Serving
Protein
4g
Per 100g
24g
Per Serving
Salt
0.02g
Per 100g
0.13g
Per Serving
+including sugars naturally occurring in fruits, vegetables and milk products
