Coconut chickpea curry with noodles
Please log in to save or rate.
Time to make:
$3.30 per serve
(at time of publication)
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)
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