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Coconut chickpea curry with noodles

 
Rating: 
3
Average: 3 (1 vote)
Rating: 
3
Average: 3 (1 vote)
Serves: 4
Time to make: 30 mins
Total cost: $13.20 / $3.30 per serve
(at time of publication)
Dairy freeGluten freeHigh fibreHigh proteinLow sodiumVegetarian
Full ingredients list: 
  • 2 tablespoons gluten-free tikka curry paste
  • 1 tablespoon grated fresh ginger
  • 400g can reduced-fat coconut milk
  • 450g sweet potato, peeled, cut into 2cm pieces
  • 400g can no-added-salt chickpeas, rinsed, drained
  • 450g fresh or frozen cauliflower, cut into small florets
  • 200g rice noodles
  • 1/2 bunch coriander, roughly chopped, to garnish
  • lime wedges, to serve

Nutritional information (per serve)

Kilojoules: 
2,083kJ
Calories: 
498cal
Protein: 
21.1g
Total fat: 
14.7g
Saturated fat: 
11.2g
Carbohydrates: 
69.6g
Sugars: 
11g
Dietary fibre: 
8.1g
Sodium: 
488mg
Calcium: 
91mg
Iron: 
2.1mg

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

Recipe by: 
Kerrie Ray
First published: July 2014
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