Fragrant Chickpea Curry

Per Serving (serves 2):
419 Calories
34g Carbs
10g Protein
27g Fat

1 tbsp coconut oil
1/2 a medium-sized red or white onion, finely sliced
4 cloves garlic, finely chopped
1 thumb-sized piece fresh ginger, finely chopped
1 green chilli pepper, chopped
50g Thai red or yellow curry paste
150ml coconut milk
100ml recently boiled water
1 tsp ground turmeric
1 tsp curry powder
1/2 tsp ground coriander
1/2 tsp ground cinnamon
200g cauliflower, cut into florets
100g tinned chickpeas, rinsed and drained

for the salad:
100g mixed lettuce leaves
a large handful of fresh coriander
1/2 a ripe avocado, finely sliced

to serve:
lime wedges

Heat the coconut oil in a large saucepan over a medium heat. Add the onion and sauté for 2 minutes, stirring occasionally.

Add the garlic, ginger and chilli pepper. Sauté for 2-3 minutes, stirring frequently.

Add the Thai curry paste, coconut milk, boiled water and dried spices. Simmer over a medium heat for 5 minutes.

Add the cauliflower and reduce heat to medium / low. Cover and cook for 10 minutes, stirring occasionally.

Add the chickpeas, stir and cook for 2 minutes to heat through.

Meanwhile, assemble the salad ingredients. Spoon the curry over the centre of the salad and serve with lime wedges.

Store any leftover curry in an airtight container and refrigerate for up to 3 days or freeze on same day.

Speak with a coach today

Enter your details below and we will be in touch to book your free consultation.