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Chickpea, Vegetable and Coconut Curry

Chickpea, Vegetable and Coconut Curry

Chickpea, Vegetable and Coconut Curry

As it gets further into the cooler months we’re starting to crave coming home to wholesome and warming home cooked meals. Soups and curries are our favourite go-to dishes to stop those autumn and winter chills. While it is super quick and easy to make, this curry certainly does not compromise on taste! This classic curry is made from the most seasonal vegetables, giving you a flavoursome, wholesome and truly satisfying dinner.

Serves: 4

Ingredients:

  • 2 teaspoons olive oil
  • 2 garlic cloves, crushed
  • 2 teaspoons finely grated fresh ginger
  • 1 long green chilli, deseeded and finely chopped
  • 2 teaspoons brown mustard seeds
  • 2 teaspoons curry powder
  • 10 fresh curry leaves
  • 375ml (1 ½ cups) salt-reduced vegetable stock
  • 125ml (½ cup) reduced-fat coconut milk
  • 300g carrots peeled, cut into 1cm pieces
  • 400g can chickpeas, rinsed and drained
  • 350g broccoli, trimmed, cut into florets
  • 150g (1 cup) frozen peas
  • 2 cups cooked quinoa, to serve
  • ¼ cup natural yoghurt, to serve
  • Fresh coriander leaves, to serve

Method:

  • Heat the oil in a saucepan over high heat. Add onion and cook for 5 minutes, stirring until soft.
  • Add garlic, ginger, chilli, mustard seeds, curry powder and curry leaves. Cook stirring for 1 minute
  • Add vegetable stock and coconut milk, bringing it to the boil.
  • Add carrots and chickpeas and reduce heat to a low heat. Cover and bring it to a simmer, stirring occasionally for 10 minutes
  • Meanwhile, cook the quinoa in boiling water for 10-15 minutes. Once cooked through, drain and leave to the side for serving
  • Add broccoli and peas to the curry mixture and simmer, covered, for 5 minutes or until the vegetables are just tender.
  • Divide evenly among plates and serve with quinoa, yoghurt and coriander.
  • Enjoy!

 

Recipe adapted from taste.com

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