Chickpea coconut curry
Recipe courtesy of Genna Verriest, Accredited Practising Dietitian
1 tbsp curry powder
2 tsp minced garlic
1 onion, chopped
1 red capsicum, chopped
250g pumpkin, chopped
250g sweet potato, chopped
200g can chickpeas, rinsed and drained
1 x 375ml can light coconut milk
Nutrition Information (per serve)
|Energy||995 kJ (238 calories)|
- Heat a large non stick frypan. Add the curry powder, garlic, onion and capsicum and cook over medium heat for 2 minutes.
- Add pumpkin, sweet potato, drained chickpeas and coconut milk to the pan. Bring to the boil and simmer until vegetables are tender (~20mins), stirring occasionally.
- Divide into four serves. Best served with rice and some fresh green beans or peas on the side.