ACT Nutrition Support Service » Recipes » Chickpea & Vegie Curry

Chickpea & Vegie Curry

ACT Nutrition Support Service » Recipes » Chickpea & Vegie Curry

Chickpea & Vegie Curry

Serves 4-6

Ingredients

1 tablespoon extra-virgin olive oil
1 onion
1 clove of garlic
½ teaspoon ginger
1 carrot
75g pumpkin
½ head of broccoli
½ head of cauliflower
75g green beans
400g can of chickpeas
2 tablespoons of red curry paste
400g can of coconut flavoured evaporated milk
Cooked rice and Greek yoghurt for serving

Method

  1. Slice onion. Crush garlic. Grate ginger. 
  2. Dice carrot, pumpkin, broccoli and cauliflower.
  3. Slice green beans. Drain and rinse chickpeas, set aside. 
  4. Heat oil in a large saucepan or frypan. Add onion, garlic and ginger. Cook, stirring, over medium heat until the onion has softened.
  5. Stir in the curry paste.
  6. Add carrot, pumpkin, broccoli, cauliflower and evaporated milk. Turn the heat down to low and simmer, covered, for 20 minutes.
  7. Add green beans and chickpeas and cook for a further 5 minutes or until vegetables are tender.
  8. Serve with rice and a dollop of Greek yoghurt.