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

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 425cal

Kilojoules 1780kJ

Protein 11g

Total fat 10g

–Saturated fat 7g

Carbohydrates 65g

–Sugars 15g

Dietary fibre 1g

Sodium 500mg

Calcium 70mg

Iron 3mg

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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