Coconut chickpea curry with noodles
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Serves 4
·
Time to make 30 min
Ingredient
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2 tablespoons gluten-free tikka curry paste
·
1 tablespoon grated fresh ginger
·
1 x 400g can reduced-fat coconut milk
·
450g sweet potato, peeled, cut into 2cm pieces
·
1 x 400g can no-added-salt chickpeas, rinsed, drained
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450g fresh or frozen cauliflower, cut into small florets
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200g rice noodles
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½ bunch coriander, roughly chopped, to garnish
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Lime wedges, to serve
No-added-salt
chickpeas
Recipe
1. Set a large,
deep non-stick frying pan over medium heat. Add curry paste and ginger; cook
for 1-2 minutes. Add coconut milk with 1 cup water; bring to the boil. Add
sweet potato and chickpeas; reduce heat and simmer for 5 minutes.
2. Add cauliflower
florets to frying pan and cover. Simmer curry for another 15-20 minutes, or
until vegetables are tender.
3. Meanwhile, place
noodles in a large heatproof dish, cover with boiling water and cook according
to packet instructions.
Per serve 2083kJ/498cal Protein 21.1g Total Fat 14.7g
Sat Fat 11.2g Carbs 69.6g Sugars 11.0g Fibre 8.1g Sodium 488mg Calcium 91mg
Iron 2.1mg
A variety of
ginger-warmed vegies is the spice of life!
