Coconut Chickpea Curry

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Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 4 people
Calories: 272kcal

Ingredients

  • 2 x 240 g tins chickpeas (drained)
  • 1 x 400 mls light coconut milk
  • 1 finely chopped red onion
  • 2 cloves grated garlic
  • 1 thumb sized piece grated ginger
  • 1 finely chopped chili
  • 200 g broccoli
  • 300 g cubed butternut squash
  • 1 veg stock pot
  • 1 x 400 g tin tomatoes
  • 30 g curry powder
  • 10 g tumeric
  • 10 g cumin
  • coriander
  • 200 g fat free Greek yogurt
  • 1 kcal spray
  • salt & pepper

Instructions

  • Heat a wok on medium and spray well with one kcal spray.
  • Add the onion and sweat for two minutes.
  • Add the ginger, garlic and chili.
  • Add the curry powder, cumin and tumeric and cook for 2 minutes stirring constantly to help the spices release flavour.
  • Add the brocolli, butternut squash and chickpeas.
  • Add the tinned tomatoes and coconut milk.
  • Stir in the stockpot and bring to the boil.
  • Reduce heat and simmer for about 15 minutes until butternut squash and broccoli are tender.
  • Season to taste with salt/pepper and add in chopped coriander.
  • Serve each portion with 50g of fat free Greek yogurt on top.
  • This recipe goes well with a portion of quinoa, rice, cauliflower rice, black bean spaghetti, noodles naan bread etc.

Nutrition

Calories: 272kcal | Carbohydrates: 27g | Protein: 15g | Fat: 9g