- Dairy free
- Egg free
- Gluten free
- Lactose free
- Nut free
- Peanut free
- Sesame free
- Wheat free
- No added sugar
- Vegan
- Vegetarian
- High in dietary fibre
- High in protein
- Over 4 serves veg or fruit
This vibrant coconut chickpea curry is bold, fragrant and utterly delicious. Comes together in just 30 minutes, it’s the perfect fuss-free weeknight dinner.
- Serves4
- Cook time25 minutes
- Prep time5 minutes
Ingredients
- 3 x 400g cans chickpeas, rinsed, drained
- 1 tbs olive oil
- 1 brown onion, finely chopped
- 2 garlic cloves, crushed
- 3cm-piece ginger, peeled, finely grated
- 1/4 cup (85g) Thai yellow curry paste
- 1 cup (250ml) vegetable stock
- 400ml can coconut milk
- 1 large head broccoli, cut into florets
- 1 tbs lime juice
- 450g pkt microwavable jasmine rice
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 220°C. Line a large baking tray with baking paper. Reserve two-thirds of the chickpeas. Use paper towel to pat dry remaining chickpeas. Remove any loose skins. Arrange dry chickpeas on lined tray and spray with olive oil spray. Season. Bake, stirring halfway through cooking, for 25 mins or until golden brown and crisp.
Step 2
Meanwhile, heat the oil in a large non-stick saucepan over medium heat. Cook the onion, stirring, for 5 mins or until tender. Add the garlic and ginger and cook for 1 min or until aromatic. Stir in the curry paste and reserved chickpeas and cook for 3 mins. Add the stock, coconut milk and broccoli and stir to combine. Bring to the boil, then reduce to a simmer. Cover and cook for 8-10 mins until the mixture thickens. Stir in the lime juice.
Step 3
Heat rice following packet directions. Divide the rice and curry among serving bowls. Top with the baked chickpeas.
Recipe tip
Serve with coriander sprigs and shredded lime leaves
Thai-style coconut curry with crispy chickpeas
- Serves4
- Cook time25 minutes
- Prep time5 minutes
Ingredients
- 3 x 400g cans chickpeas, rinsed, drained
- 1 tbs olive oil
- 1 brown onion, finely chopped
- 2 garlic cloves, crushed
- 3cm-piece ginger, peeled, finely grated
- 1/4 cup (85g) Thai yellow curry paste
- 1 cup (250ml) vegetable stock
- 400ml can coconut milk
- 1 large head broccoli, cut into florets
- 1 tbs lime juice
- 450g pkt microwavable jasmine rice
Description
This vibrant coconut chickpea curry is bold, fragrant and utterly delicious. Comes together in just 30 minutes, it’s the perfect fuss-free weeknight dinner.
Method
Step 1
Preheat oven to 220°C. Line a large baking tray with baking paper. Reserve two-thirds of the chickpeas. Use paper towel to pat dry remaining chickpeas. Remove any loose skins. Arrange dry chickpeas on lined tray and spray with olive oil spray. Season. Bake, stirring halfway through cooking, for 25 mins or until golden brown and crisp.
Step 2
Meanwhile, heat the oil in a large non-stick saucepan over medium heat. Cook the onion, stirring, for 5 mins or until tender. Add the garlic and ginger and cook for 1 min or until aromatic. Stir in the curry paste and reserved chickpeas and cook for 3 mins. Add the stock, coconut milk and broccoli and stir to combine. Bring to the boil, then reduce to a simmer. Cover and cook for 8-10 mins until the mixture thickens. Stir in the lime juice.
Step 3
Heat rice following packet directions. Divide the rice and curry among serving bowls. Top with the baked chickpeas.