Coconut chickpea curry with broccoli rice

Coconut chickpea curry with broccoli rice

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This hearty low-calorie coconut chickpea curry is packed with flavour and will warm you up on the chilliest of days. Start this recipe the day before serving.

The ingredient of Coconut chickpea curry with broccoli rice

  1. 210g (1 cup) dried chickpeas (see notes)
  2. 1 large red onion, chopped
  3. 3 garlic cloves, chopped
  4. 3cm-piece ginger, peeled, chopped
  5. 2 long fresh green chillies, chopped, plus sliced chilli, extra, to serve
  6. 1 teaspoon garam masala
  7. 2 teaspoons ground cumin
  8. 2 teaspoons macadamia oil
  9. 2 vine-ripened tomatoes, chopped
  10. 250ml (1 cup) salt-reduced vegetable stock
  11. 125ml (1/2 cup) light coconut milk
  12. 300g peeled pumpkin, chopped
  13. 200g green beans, cut into 4cm lengths
  14. 1 1/2 limes, cut into wedges
  15. 600g broccoli, coarsely chopped
  16. Fresh coriander sprigs, to serve

The instruction how to make Coconut chickpea curry with broccoli rice

  1. Soak the chickpeas in a large bowl of water overnight. Drain.
  2. Place the chickpeas in a large saucepan and cover with cold water. Bring to the boil, then reduce the heat to low and simmer for 30-40 minutes or until tender. Drain. Set aside.
  3. Process onion, garlic, ginger, chilli, garam masala and cumin in a small food processor until a thick paste forms. Heat oil in a large saucepan or wok over medium heat. Add the paste and stir for 1-2 minutes or until aromatic. Add tomato and stir for 1 minute.
  4. Add the stock, coconut milk, cooked chickpeas and pumpkin to the pan and bring to the boil. Reduce heat to low, cover and simmer for 20 minutes. Add the beans, cover and simmer for 5 minutes or until the vegies are tender. Squeeze in a little lime juice.
  5. Meanwhile, process the broccoli, in batches, in a food processor until coarse crumbs form. Steam or microwave the broccoli until just tender. Drain.
  6. Serve the curry on the broccoli rice. Top with coriander and extra chilli. Serve with the remaining lime wedges.

Nutritions of Coconut chickpea curry with broccoli rice

fatContent: 362.563 calories
saturatedFatContent: 7 grams fat
carbohydrateContent: 3 grams saturated fat
sugarContent: 38 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 25 grams protein
sodiumContent:

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