Prep Time 10 mins

Cook Time 20 mins

Serves 4

Gluten Free / Dairy Free / Vegetarian

Ingredients

• 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)

Method

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.

Reference: The Better Health Channel – Live Lighter – for full details

https://livelighter.com.au/recipe/475/chickpea-curry

Please check the recipe if you have any allergies.