Fibre
- 3g Per 100g
- 18g Per Serving
Chickpea and Vegetable Curry
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.
- Prep Time15 min
- Chill Time 35 min
- Total Time 50 min
Ingredients
- 200ml light coconut milk
- 600g tinned chickpeas (drained weight 360g)
- 1 medium red onion
- 2 cloves of garlic
- 225g brown rice (uncooked)
- 1 tbsp olive or coconut oil
- 4 cm piece of fresh ginger
- 400g tinned tomatoes
- 1 red pepper
- 100g shredded curly kale
- 200g frozen peas
- 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
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