Chickpea, vegetable and coconut curry

Cooking Vegetarian Chickpea, vegetable and coconut curry

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

Lables: Low fat Low kilojoule Vegetarian Egg free Fish free Gluten free Peanut free Shellfish free Tree nut free Wheat free
  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.
  2. Add stock and milk. Bring to boil. Add carrot and chickpeas. Reduce heat to low. Cover. Simmer, stirring occasionally, for 10 minutes.
  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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2 tsp 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
2 tsp curry powder
10 fresh curry leaves
375ml Massel vegetable liquid stock
125ml reduced-fat coconut milk
300g carrots, peeled, cut into 1cm pieces
400g can chickpeas, rinsed, drained
350g broccoli, trimmed, cut into florets
150g frozen peas
2 cups steamed quinoa, to serve
1/4 cup natural yoghurt, to serve
4 pappadums, microwaved, to serve
Fresh coriander leaves, to serve

Adv

Autors
Preparation time
20
Cooking time
30
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Vegetarian
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