Vegetable and chickpea curry

vegetable-chickpea-curry
  • Serving: 4
  • Prep time: 10 m
  • Cook time: 20 m
  • Ready in: 30 m
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This rich and hearty curry will appeal to both vegetarians and meat eaters.

Credit by: KingOfChef

Ingredients

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Nutrients

2702 kj ENERGY
17g FAT TOTAL
6g SATURATED FAT
12g FIBRE
17g PROTEIN
4mg CHOLESTEROL
414.92mg SODIUM
22g CARBS (SUGAR)
101g CARBS (TOTAL)

Step by step method

  • Step 1

    Heat the oil in a large saucepan over medium heat. Add the onion and cook, uncovered, stirring occasionally, for 5 minutes or until soft and golden.

  • Step 2

    Add pumpkin, beans, chickpeas, curry sauce and water. Cover and bring to boil over medium-high heat. Reduce heat to medium-low and simmer, covered, stirring often, for 15 minutes or until vegetables are tender.

  • Step 3

    Meanwhile, cook the rice in a large saucepan of salted boiling water following packet directions, or until tender. Drain and cover to keep warm.

  • Step 4

    While the curry and rice are cooking, finely chop the tomatoes and cucumber, and roughly chop the coriander. Place the tomato, cucumber and coriander in a small bowl and stir to combine.

  • Step 5

    Serve the vegetable and chickpea curry over the rice, accompanied by the tomato mixture.

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