women

Coconut chickpea curry with noodles

·         Serves 4

·         Time to make 30 min

Ingredient

·         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

·         450g fresh or frozen cauliflower, cut into small florets

·         200g rice noodles

·         ½ bunch coriander, roughly chopped, to garnish

·         Lime wedges, to serve

Description: No-added-salt chickpeas

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

Description: A variety of ginger-warmed vegies is the spice of life!

A variety of ginger-warmed vegies is the spice of life!

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