Chicken, vegetable and chickpea curry
Serves: 4
Time to make: 20 mins
Total cost: $27.60 / $6.90 per serve
(at time of publication)
Ingredients
- 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 chickpeas, drained, rinsed
- ½ cup light coconut milk
- 3 cups chopped fresh spinach
- 3 cups cooked brown rice
- chopped fresh coriander (optional)
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Instructions
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 492cal
-
Kilojoules 2060kJ
-
Protein 37g
-
Total fat 10g
-
–Saturated fat 4g
-
Carbohydrates 65g
-
–Sugars 11g
-
Dietary fibre 11g
-
Sodium 460mg
-
Calcium 100mg
-
Iron 3.5mg
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.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
