Tomato Chickpea Curry


Serves 2



1 tsp cumin seeds

1 tsp ground coriander

1 tsp coriander seeds

1/2 brown onion, thinly sliced

2 tsp grated ginger

1 clove garlic, minced

1/2 parnsip, grated

1 cup veggie stock

1/2 can chopped tomatoes

3/4 can chickpeas

100g kalettes, halved (or use baby spinach)

Cauli Rice

3/4 pack cauli pearls (or use grated cauliflower)

To Serve

2 Tbsp yoghurt

Coriander leaves


Preheat oven to 210°C.

  1. Prep & cook curry. Heat a dry fry-pan on medium heat. Add cumin seeds, coriander and coriander seeds and cook for about 1 minute. Add 1 tsp oil and onion and cook for 2 minutes. Add ginger, garlic, 1/2 tsp salt and parsnip and cook for 2 minutes. Add half the stock and allow to evaporate, about 1 minute. Add remaining stock, canned tomatoes and chickpeas to pan and bring to a simmer. Once simmering, reduce heat to low and cook for about 6 minutes.
  2. Cook cauli rice. Spread cauli pearls on a lined oven tray and season. Cook for 12- 14 minutes, until tender.
  3. Finish curry. Add kalettes and continue to cook for 6–8 minutes, until chickpeas are tender and curry has thickened. Season to taste. 5. Serve cauli rice topped with chickpea curry, yoghurt and coriander.

Nutritional Info (per serve)
Energy (kJ): 1255
Energy (Cal): 300
Carbohydrate (g): 45.2 
Protein (g): 17.2
Fat (g): 6.4
Saturated Fat (g): 1.4
Sugars (g): 19.9

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