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Chickpea & Vegetable Curry
This is a delicious and healthy curry that will become a family favourite at your place.
Keyword:
Chef Ray, Clean Eating, Healthy Eating, Healthy Food, Healthy Recipe, Healthy Recipes
Ingredients
2
cups
long grain rice
olive
or
canola oil
spray
1
onion
sliced
2
tsp
ground coriander
2
tsp
garam masala
½
tsp
tumeric
3
cups
pumpkin
cubed
1
kumura
cubed
1
cup
water
1
tsp
MAGGI Garlic Stock Powder
400
g
can
tomatoes
in juice
chopped
300
g
can
chickpeas
drained
1
cup
peas
frozen
2
cups
packed
baby spinach leaves
¼
cup
natural unsweetened yoghurt
low fat
2
Tbsp
MAGGI Coconut Milk Powder
low fat
natural unsweetened yoghurt
to serve, extra
Instructions
Cook rice following packet directions.
Spray a large saucepan with oil and heat. Add onion and spices, cook for 2 minutes, stirring.
Add pumpkin and kumara, mix to coat with spices. Add water, stock powder and tomatoes. Bring to the boil, stirring.
Add chickpeas and simmer covered for 20 minutes or until vegetables are tender, stirring occasionally.
Add peas and cook for 2 minutes. Stir in spinach leaves and cook until spinach just wilts.
Remove from heat and stir through combined yoghurt and coconut milk powder.
Serve with rice, a dollop of yoghurt and poppadoms.
Notes
Modified from: MacKenzie, Kristen; Gibbons, Megan; (2005)
Fit Food For Winners
Nestle NZ Ltd