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Chickpea, vegetable and coconut curry
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Vibrant and flavorful low-cal, low-fat vegetarian curry, ideal for chilly evenings!
Ingredients:
  • 9.20 gm olive oil
  • 1 red onion, finely chopped
  • 2 garlic cloves, crushed
  • 2 tsp finely grated 
fresh ginger
  • 1 long green chilli, deseeded, finely chopped
  • 2 tsp brown mustard seeds
  • 5.00 gm curry powder
  • 10 fresh curry leaves
  • 375ml (1 1/2 cups) vegetable liquid stock
  • 125ml (1/2 cup) reduced-fat coconut milk
  • 300g carrots, peeled, cut into 1cm pieces
  • 400g can chickpeas, rinsed, drained
  • 350g broccoli, trimmed, cut into florets
  • 150g (1 cup) frozen peas
  • 500.00 ml steamed quinoa, to serve
  • 62.50 ml natural yoghurt, to serve
  • 4 pappadums, microwaved, to serve
  • Fresh coriander leaves, to serve
Instructions:
  • In a saucepan over high heat, heat oil. Add onion and cook, stirring occasionally, until soft, about 5 minutes. Add garlic, ginger, chilli, spices, and curry leaves. Cook, stirring, for 1 minute.
  • Pour in the stock and milk, and bring to a boil. Stir in the carrot and chickpeas, then reduce the heat to low, cover, and simmer for 10 minutes, stirring occasionally.
  • Simmer a vibrant mix of broccoli and peas until just tender. Divide onto plates and serve with fluffy quinoa, creamy yogurt, and crispy pappadums. Finish with a sprinkle of fresh coriander for a burst of flavor.

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