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A lovely light curry using in season vegetables and no meat - the combination of chickpeas and brown rice provides a complete protein meal and won't leave you feeling heavy after eating.
Prepare all vegetables and drain chickpeas.
Heat olive oil in a pan and add garlic, onion and curry powder to saute for 3-4 minutes.
Add remaining vegetables and stir in 2 cups water, the tomatoes and chickpeas and cook for 35 minutes. Stir through the coconut cream and serve with brown rice.
Makes 4 servings
| Prep Time: | 15 mins |
| Cooking Time: | 45 mins |
| Ready in: | 60 mins |
Suitable for: |
|
| Dinner | |
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| Nutritional Information - Per Serve | |
| Kj | 1465 kj |
| Calories | 350 kcal |
| Fat | 21.7 g |
| Saturated Fat | 12.5 g |
| Total Carbohydrate | 24.5 g |
| Total Protein | 10.2 g |
| Fibre | 9.7 g |
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