On the table in just 15 minutes, this budget-busting Indian-inspired dish is delicious finished with a squeeze of fresh lime.
Ingredients
- 375g dried flat rice noodles
- 2 tablespoons olive oil
- 1 brown onion, coarsely chopped
- 1 1/2 tablespoons grated fresh ginger
- 2 garlic cloves, crushed
- 3 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon ground turmeric
- 2 x 400g cans chickpeas, rinsed, drained
- 400ml can light coconut cream
- 270ml can light coconut milk
- 1 teaspoon Massel vegetable or chicken style stock powder (see note)
- Fresh coriander sprigs, to serve
Method
- Step 1Cook the noodles in a large saucepan of boiling water for 2 minutes or until tender. Drain.
- Step 2Meanwhile, heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, for 2 minutes or until just tender. Add the ginger, garlic, cumin, ground coriander and turmeric. Cook, stirring, for 1 minute or until aromatic. Add the chickpeas and stir to coat. Add the coconut cream, coconut milk and stock powder. Simmer for 5 minutes or until the sauce thickens slightly.
- Step 3Divide the noodles among serving bowls. Top with the chickpea mixture and fresh coriander.
- Low sugar
- Vegetarian
Nutrition
3552 kj
Energy
39g
Fat Total
25g
Saturated Fat
9g
Fibre
13g
Protein
558.28mg
Sodium
5g
Carbs (sugar)
100g
Carbs (total)
All nutrition values are per serve
Notes
Use gluten-free stock to make this gluten free.
With a twist: coconut fish curry Replace noodles with steamed rice. Replace the chickpeas with 500g white fish fillets, cut into 2cm pieces.
Vegetable curry: Replace 1 can of chickpeas with 2 cups frozen mixed vegetables. Serve with cooked brown rice.
- Author: Kerrie Ray
- Image credit: Steve Brown
- Publication: Australian Good Taste
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