Chickpea and Coconut Curry
Indulge in a comforting blend of flavours with this versatile curry.
Whether you're a vegetarian, vegan, or simply looking for a delicious, hearty meal, this curry offers a taste of comfort and culture. Served over rice or with warm naan, this dish is an invitation to experience the exquisite harmony of sweet, savory, and spicy all in one bite.
Introduction: Embark on a culinary journey with our Chickpea and Coconut Curry recipe. Whether you're following a vegetarian, vegan, or simply seeking a delicious and nourishing meal, this curry promises to delight your taste buds and nourish your body.
Nutritional Benefits:
-
Protein-Packed Chickpeas: Chickpeas are a rich source of plant-based protein, making them an excellent option for vegetarians and vegans. Protein is essential for muscle repair and growth, as well as providing a feeling of fullness and satiety.
-
Healthy Fats from Coconut: Coconut milk not only adds creamy richness to the curry but also provides healthy fats, particularly medium-chain triglycerides (MCTs), which are easily digestible and may offer various health benefits, including improved heart health and weight management.
-
Abundance of Fibre: Both chickpeas and vegetables are high in dietary fibre, which supports digestive health, regulates blood sugar levels, and promotes a feeling of fullness. A diet rich in fibre is also associated with a reduced risk of chronic diseases such as heart disease and diabetes.
- 50 g Cauliflower floret (1 medium size)
- 1 can Chickpeas (drained and rinsed)
- 50 g Potatoes (2 medium size)
- 50 g Tomatoes (2 medium size)
- 2 cup Frozen vegetables (frozen peas, carrots, corn and beans)
- 1 can Ayam Light Coconut milk
- 2 clove Garlic
- Chilli (2 dried red chilli’s and 1 green chilli)
- 1 tsp Salt (as per taste)
- 1 tsp Spices (cumin, coriander powder, garam masala, red chilli powder)
- Coriander to garnish
- 1 cup Basmati Rice (cooked)
- Dice tomatoes, potatoes and onions and set aside into small bowls.
- Separate cauliflower floret into small pieces and set aside
- In a medium pot, add a drizzle of olive oil and sauté garlic and chilli’s until browned.
- Add onions and sauté for a minute. Then add diced tomatoes and sauté for another minute.
- Sprinkle in a teaspoon each of the spices and salt and mix until well combined.
- Once the onions and tomatoes have cooked, add the frozen vegetables and cauliflower florets, mix well, and cook for 2-3 minutes.
- Toss in a can of chickpeas and cook for another 2-3 minutes and add a can of coconut milk. Mix and cover the lid to let it simmer for 10 minutes on low heat.
- Meanwhile, cook a cup of white rice plain basmati rice either on stove top or using the rice cooker.
- Serve the curry in a bowl and garnish with extra chilli’s and thinly sliced coriander leaves.
Servings 4
- Amount Per Serving
- Calories 545kcal
- % Daily Value *
- Total Fat 28g44%
- Total Carbohydrate 51g17%
- Dietary Fiber 11g44%
- Protein 15g30%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.