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!

Use the left-over water from cooking vegetables to make stock or soup. It's full of vitamins!

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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