Chickpea, Carrot & Lemon Coconut Curry with Brown Rice
Chickpea, Carrot & Lemon Coconut Curry with Brown Rice
Chickpeas are packed with protein and fibre, which help slow digestion and promote fullness to control appetite and manage weight.
Servings
4
Prep time
Cook time
Recipe
Ingredients
- 1 tbsp coconut oil
- Handful coriander
- 1 medium onion, thinly sliced
- Steamed brown rice
- 2 tins chickpeas, drained & rinsed
- Warm wholegrain flatbread
- 1 tsp ground ginger
- Greek yoghurt
- 4 cloves garlic, minced
- 1 tbsp ground turmeric
- 1½ tsp garam masala
- ¼-½ tsp red pepper flakes
- Pinch sea salt & pepper
- 1 large carrot, sliced & halved
- 1 lemon, juice & zest
- Bunch broccolini, lightly steamed
Method
- In a large frying pan over medium-high heat, add coconut oil.
- Sauté onions until translucent. Add ginger, garlic, turmeric, garam masala and red pepper flakes.
- Stir through carrots, chickpeas and coconut milk and cook until carrots are tender.
- Stir through lemon juice, zest and coriander.
- Serve curry topped with brown rice, coriander, steamed broccolini, Greek yoghurt and warm flatbread.
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