- Vegetarian
- Egg free
- High in dietary fibre
- High in protein
- No added sugar
- Nut free
- Peanut free
- Seafood free
- Sesame free
- Shellfish free
- Soy free
- Vegan
- Over 4 serves veg or fruit
Impress the family with this delicious vegetarian chickpea curry, on the table in under 30 minutes.
- Serves4
- Cook time10 minutes
- Prep time10 minutes
Ingredients
- 1 1/2 cups (300g) Coles Jasmine Rice
- 2 tsp olive oil
- 1 brown onion, finely chopped
- 2 tsp curry powder
- 400g can Coles Simply Chopped Tomatoes
- 2 x 420g cans Coles Chick Peas, rinsed, drained
- 1/2 x 500g frozen cauliflower and broccoli mix
- 4 Coles Indian Roti
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
Cook rice following packet directions.
Step 2
Meanwhile, heat oil in a large non-stick frying pan over medium heat. Cook onion, stirring, for 4 mins or until soft. Add the curry powder and cook, stirring, for 30 sec or until fragrant. Add tomato, chickpea, vegetables and 1 cup (250ml) water and cook, stirring occasionally, for 5 mins or until vegetables are heated through.
Step 3
Heat roti following packet directions. Wrap in foil to keep warm.
Step 4
Serve curry with rice and roti.
Vegetarian chickpea curry
- Serves4
- Cook time10 minutes
- Prep time10 minutes
Ingredients
- 1 1/2 cups (300g) Coles Jasmine Rice
- 2 tsp olive oil
- 1 brown onion, finely chopped
- 2 tsp curry powder
- 400g can Coles Simply Chopped Tomatoes
- 2 x 420g cans Coles Chick Peas, rinsed, drained
- 1/2 x 500g frozen cauliflower and broccoli mix
- 4 Coles Indian Roti
Description
Impress the family with this delicious vegetarian chickpea curry, on the table in under 30 minutes.
Method
Step 1
Cook rice following packet directions.
Step 2
Meanwhile, heat oil in a large non-stick frying pan over medium heat. Cook onion, stirring, for 4 mins or until soft. Add the curry powder and cook, stirring, for 30 sec or until fragrant. Add tomato, chickpea, vegetables and 1 cup (250ml) water and cook, stirring occasionally, for 5 mins or until vegetables are heated through.
Step 3
Heat roti following packet directions. Wrap in foil to keep warm.
Step 4
Serve curry with rice and roti.