Coconut chickpea curry with noodles

Author: Kerrie Ray - Food Writer, Home Economist

Photographer: Mark O'Meara

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Serves: 4

Time to make: 30 mins

Ingredients

More weights & measures

2 tablespoons tikka curry paste
1 tablespoon grated fresh ginger
400g can reduced-fat coconut milk
450g kumarasweet-potatoX, peeled, cut in 2cm pieces
400g can no-added-salt chickpeagarbanzoXsgarbanzosX, drained, rinsed
450g fresh or frozen cauliflower, cut in small florets
200g rice noodles
½ bunch fresh coriandercilantroX, roughly chopped, to garnish
lime wedges, to serve

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Instructions

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1 Set a large, deep non-stick frying pan over a medium heat. Add curry paste and ginger. Cook for 1-2 minutes. Add coconut milk with 1 cup water. Bring to the boil. Add kumara and chickpeas. Lower heat and simmer for 5 minutes.

2 Add cauliflower to frying pan and cover. Simmer curry for 15-20 more minutes or until vegetables are tender.

3 Meanwhile, place noodles in a large heatproof dish, cover with boiling water and cook following packet directions.

4 Divide noodles among serving plates and top with curry. Garnish curry with coriander and serve with lime wedges.

Variations

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

Nutrition Info (per serve)

Calories 425 cal

Kilojoules 1780 kJ

Protein 11 g

Total fat 10 g

Saturated fat 7 g

Carbohydrates 65 g

Sugar 15 g

Dietary fibre 1 g

Sodium 500 mg

Calcium 70 mg

Iron 3 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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