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MANDARIN & CHICKPEA CURRY

MANDARIN & CHICKPEA CURRY

Prep:10minCook:20min

MANDARIN & CHICKPEA CURRY. It sounds like a weird combo, but it works! And it's a vegan recipe to have up your sleeve 20 mins or less • Serves 4

Updated at: Wed, 16 Aug 2023 17:43:21 GMT

Nutrition balance score

Good

Glycemic Index

43

Low

Glycemic Load

589

High

Nutrition per serving

Calories5925.7 kcal (296%)

Total Fat10.7 g (15%)

Carbs1384 g (532%)

Sugars1048.5 g (1165%)

Protein131.6 g (263%)

Sodium3194.8 mg (160%)

Fiber142.4 g (509%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

80p per 100ml, 8p per portion

3 clovesgarlic

½ tspcumin seeds

½ tspmustard seeds

1 tspground turmeric

1 tspground cumin

1 tspground coriander

1 tspchilli powder

1 Tbsptomato puree

tins, drained, 45p each, 90p total

1 tinchopped tomatoes

200gfrozen cauliflower

200gfrozen broccoli

250mlvegetable stock

1 tinmandarins in juice

1 tspgaram masala

Instructions

Step 1

Heat the oil in a large frying pan.

Step 2

Cook the onion, garlic, cumin seeds and mustard seeds for 3–5 minutes, or until the onion has softened.

Step 3

Add the ground turmeric, cumin, coriander, chilli powder and salt.

Step 4

Stir in the tomato puree and cook for 2 minutes.

Step 5

Stir in the chickpeas, tomatoes, veg and vegetable stock.

Step 6

Bring to the boil, reduce the heat and simmer for 10 minutes.

Step 7

Add the drained mandarins and heat through.

Step 8

Remove from the heat and mix in the garam masala.

Step 9

Serve with rice.

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