Chickpea Curry
Prep: 10 mins
Cook: 20 mins
Serves: 4
This Indian-inspired curry is full of flavour and on the table in 20 minutes


  • 1 tsp canola oil
  • 1 onion, chopped
  • 3 cloves garlic, finely chopped
  • 1 tbs ground cumin
  • 1 tbs ground coriander
  • 1 tbs curry powder
  • 1 x 400g can no-added-salt chickpeas, drained and rinsed
  • 1/2 zucchini, chopped
  • 3 carrots, chopped
  • 1 cup frozen green bean
  • 400 g can no-added-salt diced tomatoes
  • 165 g can reduced-fat coconut milk
  • 4 cups steamed rice (from 2 cups uncooked rice)


  1. Heat oil in a non-stick frypan or pot and fry onions, garlic and spices for 2 minutes.
  2. Add the rest of the ingredients and simmer with the lid off for 15-20 minutes.
  3. Serve with rice.

Variation: You can use a variety of vegetables in this curry. Potatoes, broccoli, cauliflower and capsicum all work well.
Comment: If you like a mild curry, or your spices are very fresh (and therefore strong), start with half the amount of curry powder, cumin and coriander.

Healthy tip!

On a budget? If fresh produce is not available or is too expensive, try canned or frozen fruit and veg!

More tips

Nutrition Information

per serving per 100g
Energy 1734 kJ 341 kJ
Protein 11.1 g 2.2 g
Fat, total 7.3 g 1.4 g
— saturated 2.9 g 0.6 g
Carbohydrate 69.8 g 13.7 g
— sugars 9.7 g 1.9 g
Sodium 313.8 mg 61.7 mg
Fibre 10.7 g 2.1 g

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Comments (1)

  • Avatar

    This is just delicious.. I used cauliflower, broccoli, carrots and fresh beans and increased the amount of curry and spices to make it a bit zingier... a new family favourite
    Kerrie Heath
    Posted on: 18 Jan 16

Rating (1 ratings)


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