Chickpea Curry

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.

Unbalanced

% Daily Values based on a 2,000 calorie diet

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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