Chickpea, vegetable and coconut curry

Chickpea, vegetable and coconut curry recipe
  • Yield: 1
  • Serving: 4
  • Prep time: 20 m
  • Cook time: 30 m
  • Ready in: 50 m
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(5 / 5)

This low-cal, low-fat vegetarian curry is bursting with vibrant flavour, perfect for a cooler night!

Chickpea, vegetable and coconut curry
Chickpea, vegetable and coconut curry 1

This low-cal, low-fat vegetarian curry is bursting with vibrant flavour, perfect for a cooler night!

Editor's Rating:
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Ingredients

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Nutrients

Calories
1379 kj
9g FAT TOTAL
3g SATURATED FAT
14g FIBRE
17g PROTEIN
39g CARBS (TOTAL)

Step by step method

  • Step 1

    Heat oil in a saucepan over high heat. Add onion. Cook, stirring, for 5 minutes or until soft. Add garlic, ginger, chilli, spices and curry leaves. Cook, stirring, for 1 minute.

  • Step 2

    Add stock and milk. Bring to boil. Add carrot and chickpeas. Reduce heat to low. Cover. Simmer, stirring occasionally, for 10 minutes.

  • Step 3

    Add broccoli and peas. Simmer, covered, for 5 minutes or until vegies are just tender. Divide among plates. Serve with quinoa, yoghurt and pappadums. Top with coriander.

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