Chicken, vegetable and chickpea curry

Author: Sally Parker - Food Stylist, Recipe Writer

Photographer: Mark O'Meara

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Serves: 4

Time to make: 20 mins

Ingredients

More weights & measures

spray oil

1 onion

1 tablespoon lemongrass paste

400g chicken breast fillets, cut in strips

1 tablespoon Tandoori paste

4 spring onions, sliced

1 red capsicum, sliced

3 cups mushrooms, sliced

2 carrots, sliced

400g can chickpeagarbanzoXsgarbanzosX, drained, rinsed

½ cup light coconut milk

3 cups chopped fresh spinach

3 cups cooked brown rice

chopped fresh coriandercilantroX (optional)

Instructions

Stay Awake

1 Spray a large frying pan with oil and place over a medium-high heat. Add onion and cook until softened. Add lemongrass paste and cook, stirring, for 1 minute.

2 Add chicken and stir-fry until golden. Add Tandoori paste and cook for 1 more minute.

3 Add spring onions, capsicum, mushrooms and carrots. Cook for 3 minutes. Add chickpeas and coconut milk and heat through. Stir through spinach until wilted. Serve with rice and garnish
with coriander (if using).

Variations

Make it gluten free: Check Tandoori paste is gluten free.

Nutrition Info (per serve)

Calories 492 cal

Kilojoules 2060 kJ

Protein 37 g

Total fat 10 g

Saturated fat 4 g

Carbohydrates 65 g

Sugar 11 g

Dietary fibre 11 g

Sodium 460 mg

Calcium 100 mg

Iron 3.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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