Chickpea and Vegetable Curry

Name: Chickpea and Vegetable Curry
Cuisine: Asian, Indian
Ingredients: 2 tbsp vegetable oil; 1 small onion, chopped; 2 cloves garlic, crushed; 2 tbsp curry powder; 225g carrots, peeled and sliced; 225g mushrooms, quartered; 1 small head of cauliflower, broken into florets; 2 tbsp tomato puree; 225g tin of chopped tomatoes; 600ml of vegetable stock; 410g tin of chick peas, drained and rinsed; 100g frozen peas

5 steps

This delicious vegetarian curry is so simple to make and tastes amazing over basmati rice or served with some delicious plain naan bread. Fantastic for your 5-a-day and you can vary the vegetables to whatever you have available.

Updated at: Mon, 12 Aug 2024 18:50:58 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories259.7 kcal (13%)

Total Fat10.2 g (15%)

Carbs35.5 g (14%)

Sugars10.6 g (12%)

Protein11 g (22%)

Sodium759.6 mg (38%)

Fiber10.6 g (38%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

2 Tbspvegetable oil

2 Tbspcurry powder

225gcarrots

peeled and sliced

225gmushrooms

quartered

1 headcauliflower

broken into florets

2 Tbsptomato puree

225gchopped tomatoes

tin

600mlvegetable stock

410gchick peas

tin, drained and rinsed

100gfrozen peas

Instructions

Step 1

Heat the oil in a large saucepan and gently fry the onion for 2 minutes. Add the garlic and curry powder and stir, making sure to coat the onions and garlic in the powder. Leave to cook for 2 minutes

Step 2

Stir in the carrots, mushrooms and cauliflower and gently fry for 3 minutes more.

Step 3

Add the tomato puree, tinned tomatoes and stock, bring to the boil and stir in the chick peas.

Step 4

Leave to simmer gently for 10 minutes then stir in the peas.

Step 5

Cook for a further 10 minutes, season to taste and serve.

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