Aimee's Chickpea Curry Recipe

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Ingredients:

Serving

1 (300 g) can chickpeas, drained and rinsed
1 1/2 tbsp tandoori curry paste
2 -3 medium sized tomatoes, diced
1 cup frozen mixed vegetables
1 tbsp tomato sauce ( ketchup)
1 medium onion, sliced
1 tbsp minced garlic
1 (400 g) can coconut milk
1 tbsp peanut butter
1 tbsp oil

Directions:

Fry onion and garlic in oil until soft over a medium heat.
Add curry paste, cook for one minute or until fragrant.
Add chickpeas, tomatoes, mixed veges and tomato sauce. Reduce heat slightly and cook down until most of the juices have been reduced.
Add the coconut milk gradually and stir until all combined. Stir through peanut butter.
Cook for 15-20 minutes or until all vegetables are tender and curry is at a thickness to suit you.
Serve over rice with naan bread and top with minted yogurt if desired.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	110.04 Kcal (461 kJ)
Calories from fat	54.7 Kcal
		% Daily Value*
Total Fat	6.08g	9%
Sodium	91.44mg	4%
Potassium	216.25mg	5%
Total Carbs	12.62g	4%
Sugars	1.82g	7%
Dietary Fiber	3.36g	13%
Protein	3.2g	6%
Vitamin C	8.8mg	15%
Iron	0.8mg	4%
Calcium	27.6mg	3%

Amount Per 100 g
Calories	109.65 Kcal (459 kJ)
Calories from fat	54.51 Kcal
		% Daily Value*
Total Fat	6.06g	9%
Sodium	91.12mg	4%
Potassium	215.49mg	5%
Total Carbs	12.58g	4%
Sugars	1.81g	7%
Dietary Fiber	3.35g	13%
Protein	3.18g	6%
Vitamin C	8.7mg	15%
Iron	0.8mg	4%
Calcium	27.5mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

2

Points
3

PointsPlus

Good Points

saturated fat free,
low sodium,
cholesterol free,
good source of fiber

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