chickpea-vegetable-curry

Chickpea and Vegetable Curry

Total time: 30 minutes

Serves 6

6.8 grams of fibre per serving

This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.

INGREDIENTS

1 tb - Vegetable oil

1 - Onion, chopped

2 cloves - Garlic, minced

1-inch piece - Ginger, grated

1 - Green capsicum, diced

1 cup - Cauliflower florets

1 can - Chickpeas, drained and rinsed

1 - Tomato, diced

1 cup - Water

1 tb - Curry powder

½ tsp - Turmeric powder

¼ tsp - Salt

¼ tsp - Black pepper

2 tb - Dhania, chopped

UTENSILS

Large pot, Chopping board, Knife

INSTRUCTIONS

1. Heat the oil in a large pot over medium heat. Add the onion, garlic and ginger. Cook until the onion is translucent.

2. Add the water, capsicum, cauliflower, chickpeas, tomato, curry powder, turmeric, salt and pepper. Bring to a boil.

3. Reduce the heat and simmer for 20-25 minutes until the vegetables are tender and the curry has thickened.

4. Garnish with the dhania before serving.

NUTRITION INFORMATION (PER SERVING)

1 serving = about 184g

Energy (kcal)

132.5

Carbs (g)

12.3

Proteins (g)

6.0

Fats (g)

4.8

Fibre (g)

6.8