Coconut chickpea curry

Coconut chickpea curry


On the table in just 15 minutes, this budget-busting Indian-inspired dish is delicious finished with a squeeze of fresh lime.

The ingredient of Coconut chickpea curry

  1. 375g dried flat rice noodles
  2. 2 tbsp olive oil
  3. 1 brown onion, coarsely chopped
  4. 1 1/2 tbsp grated fresh ginger
  5. 2 garlic cloves, crushed
  6. 3 tsp ground cumin
  7. 2 tsp ground coriander
  8. 1 tsp ground turmeric
  9. 2 x 400g cans chickpeas, rinsed, drained
  10. 400ml can light coconut cream
  11. 270ml can light coconut milk
  12. 1 tsp Massel vegetable or chicken style stock powder (see note)
  13. Fresh coriander sprigs, to serve

The instruction how to make Coconut chickpea curry

  1. Cook the noodles in a large saucepan of boiling water for 2 minutes or until tender. Drain.
  2. Meanwhile, heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, for 2 minutes or until just tender. Add the ginger, garlic, cumin, ground coriander and turmeric. Cook, stirring, for 1 minute or until aromatic. Add the chickpeas and stir to coat. Add the coconut cream, coconut milk and stock powder. Simmer for 5 minutes or until the sauce thickens slightly.
  3. Divide the noodles among serving bowls. Top with the chickpea mixture and fresh coriander.

Nutritions of Coconut chickpea curry

calories: 848.928 calories
calories: 39 grams fat
calories: 25 grams saturated fat
calories: 100 grams carbohydrates
calories: 5 grams sugar
calories: 13 grams protein
calories: 558.28 milligrams sodium
calories: NutritionInformation

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