Chicken, vegetable and chickpea curry
Reviewed by our expert panelServes: 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)
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.
Photographer: Mark O'Meara
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© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
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