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Easy Chickpea & Veggie Curry
Chickpeas pack protein and fibre into this effortlessly healthy curry from Healthy Made Simple - the new cookbook by Ella Mills, founder of Deliciously Ella. Simmer with vibrant veggies – like curried cauliflower and roasted red peppers – plus coconut milk for creaminess. A squeeze of lime, red chillies and green kale complete the colourful feast. Delicious and easy.
1/3 daily fibre
4 of 5 a day
Serving size
Ingredients
- 2 garlic clove
- 40g kale
- 1 cauliflower (use half)
- 1 pepper
- 2 tsp curry powder (use half) (Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
- 1 tsp maple syrup
- 80g brown rice (brown rice (100%))
- 200ml coconut milk (Coconut, Water)
- 1 chilli
- 120g chickpeas in water (chickpeas, water)
- 1 onion
- 1 unwaxed lime
Nutritional Information
Calories: 591
Protein: 16g
Carbs: 65g
Fat: 31g
Ingredients
- 40g kale (use half)
- 2 garlic clove
- 1 pepper (use half)
- 1 chilli (use half)
- 2 tsp curry powder (use a quarter) (Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
- 80g brown rice (use half) (brown rice (100%))
- 200ml coconut milk (use half) (Coconut, Water)
- 1 cauliflower (use a quarter)
- 120g chickpeas in water (use half) (chickpeas, water)
- 1 unwaxed lime (use half)
- 1 onion (use half)
- 1 tsp maple syrup (use half)
Nutritional Information
Calories: 586
Protein: 16g
Carbs: 66g
Fat: 29g
Easy Chickpea & Veggie Curry
Chickpeas pack protein and fibre into this effortlessly healthy curry from Healthy Made Simple - the new cookbook by Ella Mills, founder of Deliciously Ella. Simmer with vibrant veggies – like curried cauliflower and roasted red peppers – plus coconut milk for creaminess. A squeeze of lime, red chillies and green kale complete the colourful feast. Delicious and easy.
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Cooking Instructions
- Preheat the oven on 240C / fan 220C / gas mark 9. Bring a large saucepan filled with salted hot water to a boil. Add the rice and boil for 25-30 mins, until cooked, then drain.
- Cut half the cauliflower into bite-sized florets and thinly slice the pepper. Place the cauliflower florets and pepper onto an unlined baking tray and toss with half the pack of curry powder, 1/2 tbsp oil, a pinch of sea salt and black pepper. Roast for 15-20 mins, until the veg is soft and slightly charred.
- Meanwhile, finely slice the onion. Finely chop or crush the garlic. Thinly slice the chilli (remove the seeds for less heat). Quarter the lime. Drain and rinse the chickpeas.
- Heat a medium frying pan with 1/2 tbsp oil on medium heat. Add the onion, garlic and half the chilli (or to taste), then cook for 8-10 mins, until softened. Add the coconut milk, chickpeas, maple syrup and 50ml water to the pan (25ml for 1 person). Bring to a simmer, and cook for 5-7 mins, until thickened slightly.
- Once the vegetables are cooked, place the kale onto a lined baking tray and toss with 1/2 tsp oil, a pinch of sea salt and black pepper. Roast the veg for a further 3-5 mins, until the kale is golden and crisp.
- Stir the roasted cauliflower and pepper into the curry. Add the juice from half the lime and season with sea salt and black pepper (to taste). Serve in bowls alongside the rice. Garnish with the crispy kale, the remaining lime, and the sliced chilli (to taste).
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