Coconut chickpea curry with noodles
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Serves: 4
Time to make: 30 mins
Total cost:
$13.20
/
$3.30 per serve
(at time of publication)
Full ingredients list:
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2 tablespoons gluten-free tikka curry paste
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1 tablespoon grated fresh ginger
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400g can reduced-fat coconut milk
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450g sweet potato, peeled, cut into 2cm pieces
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400g can no-added-salt chickpeas, rinsed, drained
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450g fresh or frozen cauliflower, cut into small florets
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200g rice noodles
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1/2 bunch coriander, roughly chopped, to garnish
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lime wedges, to serve
Instructions
Instructions and steps:
Step 1 Set a large, deep non-stick frying pan over medium heat. Add curry paste and ginger; cook for 1–2 minutes. Add coconut milk with 1 cup water; bring to the boil. Add sweet potato and chickpeas; reduce heat and simmer for 5 minutes.
Step 2 Add cauliflower florets to frying pan and cover. Simmer curry for another 15–20 minutes, or until vegetables are tender.
Step 3 Meanwhile, place noodles in a large heatproof dish, cover with boiling water and cook according to packet instructions.
Step 4 Divide noodles among serving plates and top with curry. Garnish curry with coriander and serve with lime wedges.
About this recipe
First published: July 2014
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