Chickpea Curry

Name: Chickpea Curry
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: Asian, Indian
Ingredients: 1 Tsp Coconut oil; 2 Garlic cloves - crushed; 1 White Onion - finely chopped; 1 Courgette - chopped into chunks; 250g Chestnut mushrooms - washed; 1 Tbsp Curry paste – Pataks Korma for Indian flavours/Mai Ploy for Thai flavours; 150g Sugar snaps- trimmed and sliced; A good Handful of spinach leaves; 1 400g Tin chickpeas; 1 400g Tin Coconut milk; Salt; Bunch fresh coriander - finely chopped

3 steps

Prep:5minCook:25min

This is a quick and easy dinner. This is a delicious and nutritious curry. Really easy to pull together. Great for protein, fibre and a range of nutrients. You'll need a good size frying pan with a little depth. Swaps and suggestions: Base: White or red onion. Roots: Cubed carrots and or swede/turnip Veg: Use any/all: Cauli florets, broccoli, peas, green beans, cabbage. Flavourings: Mai Ploy are great curry pastes that don't contain sugar or added vegetable oils. Pataks Korma, Rogan Josh or Bhuna are good with this dish. NOTE: I suspect the Whisk health rating for this is skewed due to fat content - coconut milk is a natural, plant based fat and there is no evidence (research) suggesting that this type of fat is harmful - IMO this is a very healthy meal.

Updated at: Wed, 27 Sep 2023 10:24:22 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories466.2 kcal (23%)

Total Fat34.4 g (49%)

Carbs32.5 g (12%)

Sugars5.1 g (6%)

Protein12.8 g (26%)

Sodium777.1 mg (39%)

Fiber9.7 g (34%)

% Daily Values based on a 2,000 calorie diet

Ingredients

3 servings

250gChestnut mushrooms

washed

1 TbspCurry paste

Pataks Korma for Indian flavours Mai Ploy for Thai flavours

150gSugar snaps

trimmed and sliced

spinach leaves

1 x 400gtin chickpeas

1 x 400gtin coconut milk

salt

fresh coriander

finely chopped

Instructions

Step 1

Sweat off the onion in a little coconut oil for 5 minutes. Add a teaspoon of salt & continue to cook for 2-3 minutes. Then add the crushed garlic to the pan along with the courgettes & the mushrooms. Stir & allow to cook gently over a medium heat.

Step 2

NOTE: While that's happening prepare the veg for the salad by chopping the onion & herbs, finely dicing the cucumber, pepper & preparing the leaves.

Step 3

Add the chickpeas & curry paste to the pan. Stirring through to coat the ingredients & then add the coconut milk. Stir together well and warm through. NOTE: At this stage you can allow it to sit while you finish the salad.

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