Kate's Chickpea and Coconut Curry | Recipe Finder

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4servings
15minutes

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Source: www.bestrecipes.com.auReport recipe

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Nutrition Info . . .

Nutrients	Proteins, Lipids, Carbohydrates, Cellulose
Vitamins	A, B₃, B₆, H, C, P
Minerals	Natrium, Chromium, Silicon, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

3 cloves garlic, finely chopped or brown onion,
4 medium sized tomatoes,
1 x 400mL can low fat coconut
1 x 400 g can chick peas, drained, or 250 g large cauliflower, diced into bite-sized
2 medium carrots, sliced
1 medium sized zucchini,
1-2 tablespoons vegetable
2-3 teaspoons English curry powder, to Salt and pepper, to

Instructions Jump to Ingredients ↑

In a pot, fry garlic and onion in vegetable oil until brown.
Turn down heat and add cauliflower and carrots. Stir, until starting to soften.
Pour in coconut milk and chick peas, tomatoes and zucchini.
Add curry, salt and pepper to taste.
Simmer for 15-20 minutes.
Serve with rice.

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