Chickpea curry
The whole family will love tucking into this flavorful Indian curry! Simple to make, with subtle spices and hidden veges, this makes a hearty plant-based dinner.
* The ingredients used in this recipe are shared with other recipes from week four of the spring weekly meal planner. See the meal planner here.
Ingredients
Method
Ingredients
- 300g long grain brown rice*
- 2 tablespoons oil
- 1 onion*, finely diced
- ½ leek*, finely sliced green and white parts included
- 2 teaspoons curry powder
- 1 teaspoon smoked paprika
- 1 teaspoon garam masala (optional)
- 2x400g cans chickpeas, drained and rinsed
- 2 carrots*, cut into cubes similar size to a chickpea or grated
- 400g can chopped tomatoes
- ½ head broccoli*, florets and stalks roughly chopped
- Salt, to taste
- 1 teaspoon sugar (optional)
- 300g (2 cups) frozen peas*
- 400g frozen spinach, defrosted*
Method
- Cook rice according to packet instructions.
- Heat oil in a pot on the stove over medium-high heat, add onion and leek, stir fry until they become soft. Mix in curry powder, smoked paprika, and garam masala (if using) and heat until fragrant.
- Add chickpeas, carrots, tomatoes, broccoli, salt, and sugar (if using) to the pot. Rinse canned tomato with ½ cup water and pour liquid into the pot. Let it simmer for about 10 minutes while stirring occasionally. Stir through peas and spinach, test taste, adding more spices as desired.
- Serve curry with rice.
Cooking tips:
• Serve dish with roti or naan if desired.
Adapt it:
• Use normal brown rice instead of long grain if preferred.
• You can swap the leek for an extra onion if you like.
Kid-friendly alternatives:
• Use minimal added salt.
• Frozen spinach can be swapped for any other veges – frozen mixed veg or corn works well.
Leftovers:
• Reheat for lunch the next day. The curry and rice can be stored in separate containers and frozen.