Chickpea Curry 3-2-1
Prep: 10 mins
Cook: 20 mins
4 serves Serves: 4
Full of flavour, and on the table in under 30 minutes. Perfect!


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


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

Variation: Use up whatever fresh or frozen vegies you have in this curry. Eggplant, pumpkin, broccoli and cauliflower 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!

We are family! Enjoy some quality time together at the dinner table and switch off all other distractions.

More tips

Nutrition Information

per serving per 100g
Energy 2203 kJ 375 kJ
Protein 16 g 3 g
Fat, total 10 g 2 g
— saturated 3 g 0.6 g
Carbohydrate 82 g 14 g
— sugars 13 g 2 g
Sodium 417 mg 71 mg
Fibre 17 g 3 g

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Comments (1)

  • Avatar

    Absolutely beautiful dish
    kellie Abel
    Posted on: 09 Oct 17

Rating (0 ratings)


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