Coconut chickpeas with cucumber raita
Prep
15 min
Cook
20 min
Serves
4
Skill
Vegetarian
Prep
15 min
Cook
20 min
Serves
4
Skill
Try your hand at making your own curry from scratch. This butter chickpea dish has plenty of flavour from dry spices and fresh aromatic ingredients, without having to worry about too much heat.
Ingredients
- 1 tbs olive oil
- 1 brown onion, diced
- 1 carrot, diced
- 1 red capsicum, diced
- 4 garlic cloves, finely chopped
- thumb-sized piece of ginger, finely chopped
- 1 bunch of coriander, stems finely chopped and leaves picked
- 1 tbs ground cumin
- 1 tbs ground coriander
- 2 tsp garam masala
- 400g tin of chopped tomatoes (or tomato passata)
- ½ cup reduced-fat coconut milk plus ½ cup extra
- 400g tin chickpeas, drained and rinsed
- 2 tbs low fat natural yoghurt
- 1 lebanese cucumber, grated & moisture squeezed
- 2 cups cooked basmati rice
Nutrition per serving
1710 kJ
energy kj
12 g
protein
5 g
saturated fat
10.5 g
dietary fibre
57 g
carbohydrate
13 g
sugars
255 mg
sodium
Method
- Heat oil in a large frypan over medium heat. Cook onion, carrot and capsicum for 4-5 minutes or until starting to soften. Add garlic, ginger and coriander stems and cook for 1-2 minutes or until fragrant. Stir in cumin, coriander and garam masala.
- Add tinned tomatoes and ½ cup coconut milk and cook for 5-6 minutes or until slightly thickened and reduced. Stir through chickpeas and cook for a further 2-3 minutes or until warmed through.
- Meanwhile, combine remaining ½ cup coconut milk, yoghurt, cucumber and coriander leaves (reserve a few for garnish) in a small bowl.
- Divide rice and butter chickpeas between serving bowls. Garnish with reserved coriander leaves and serve with coconut raita.
- 1 tbs olive oil
- 1 brown onion, diced
- 1 carrot, diced
- 1 red capsicum, diced
- 4 garlic cloves, finely chopped
- thumb-sized piece of ginger, finely chopped
- 1 bunch of coriander, stems finely chopped and leaves picked
- 1 tbs ground cumin
- 1 tbs ground coriander
- 2 tsp garam masala
- 400g tin of chopped tomatoes (or tomato passata)
- ½ cup reduced-fat coconut milk plus ½ cup extra
- 400g tin chickpeas, drained and rinsed
- 2 tbs low fat natural yoghurt
- 1 lebanese cucumber, grated & moisture squeezed
- 2 cups cooked basmati rice
Nutrition per serving
1710 kJ
energy kj
12 g
protein
5 g
saturated fat
10.5 g
dietary fibre
57 g
carbohydrate
13 g
sugars
255 mg
sodium
- Heat oil in a large frypan over medium heat. Cook onion, carrot and capsicum for 4-5 minutes or until starting to soften. Add garlic, ginger and coriander stems and cook for 1-2 minutes or until fragrant. Stir in cumin, coriander and garam masala.
- Add tinned tomatoes and ½ cup coconut milk and cook for 5-6 minutes or until slightly thickened and reduced. Stir through chickpeas and cook for a further 2-3 minutes or until warmed through.
- Meanwhile, combine remaining ½ cup coconut milk, yoghurt, cucumber and coriander leaves (reserve a few for garnish) in a small bowl.
- Divide rice and butter chickpeas between serving bowls. Garnish with reserved coriander leaves and serve with coconut raita.