Name: Chickpea curry
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 2 carrots, chopped; 1 onion, thinly sliced; 2 garlic cloves, crushed; 1 teaspoon cumin seeds; 1/4 cup red curry paste; 400 millilitre can coconut milk; 2 440 g can chickpeas, drained, rinsed; 1 cup frozen peas; 100 gram green beans, trimmed, halved; 1/2 cup chopped coriander; cooked brown rice, to serve

Chickpea curry

Skip to Recipe

Serves 4

Prep

10M

Cook

25M

Total

35M

Ingredients

1 tablespoon olive oil

2 carrots, chopped

1 onion, thinly sliced

2 garlic cloves, crushed

1 teaspoon cumin seeds

1/4 cup red curry paste

400 millilitre can coconut milk

2 440 g can chickpeas, drained, rinsed

1 cup frozen peas

100 gram green beans, trimmed, halved

1/2 cup chopped coriander

cooked brown rice, to serve

Method

1.Heat oil in a large saucepan on high. Saute carrots, onion and garlic 2-3 minutes, or until tender.

2.Add seeds; cook, stirring 1 minute, or until fragrant.

3.Blend in paste; cook, stirring, 1 minute. Blend in coconut milk; bring to the boil.

4.Reduce heat; simmer 8-10 minutes, or until sauce has thickened slightly.

5.Mix in chickpeas, peas and beans; simmer 5-10 minutes, or until just tender.

6.Serve topped with coriander. Accompany with brown rice.

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Ingredients

Method

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