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).

Nutrition Info (per serve)

Kilojoules 2060kJ

Calories 492cal

Protein 37g

Total fat 10g

–Saturated fat 4g

Carbohydrates 65g

–Sugars 11g

Dietary fibre 11g

Sodium 460mg

Calcium 100mg

Iron 3.5mg

Note: Nutrition composition will vary depending on the exact ingredients used. For a guide to purchasing healthier packaged goods and general grocery items see here.