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

oil spray
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

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).