Vegetable and chickpea curry

Vegetable and chickpea curry


The ingredient of Vegetable and chickpea curry

  1. 1 tablespoon olive oil
  2. 1 medium red onion, halved, finely sliced
  3. 2 garlic cloves, crushed
  4. 1 long red chilli, deseeded, finely chopped
  5. 1 1/2 teaspoons garam masala (see note)
  6. 1 medium red capsicum, chopped
  7. 2 x 400g cans chickpeas, drained, rinsed
  8. 200g green beans, trimmed, halved
  9. 1/2 cup Massel vegetable liquid stock
  10. 1/2 cup reduced-fat plain yoghurt
  11. warmed wholemeal pita bread, to serve (see tip)

The instruction how to make Vegetable and chickpea curry

  1. Heat oil in a large saucepan over medium heat. Add onion, garlic and chilli. Cook for 4 to 5 minutes or until soft. Add garam masala. Cook, stirring, for 1 minute or until fragrant.
  2. Add capsicum. Cook, stirring occasionally, for 2 to 3 minutes or until just tender. Add chickpeas, beans and stock. Bring to the boil. Reduce heat to low. Simmer, covered, for 4 to 5 minutes or until beans are bright green and tender. Divide curry between bowls. Serve with yoghurt and pita bread.

Nutritions of Vegetable and chickpea curry

calories: 256.208 calories
calories: 9 grams fat
calories: 2 grams saturated fat
calories: 27 grams carbohydrates
calories: 8 grams sugar
calories: 11 grams protein
calories: 4 milligrams cholesterol
calories: 441.85 milligrams sodium
calories: NutritionInformation

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