Quick Chickpea, Spring Green and Coconut Curry

Serves: 4

644 -

29.9g -

21.8g -

7.3g -

1.22g -

14.9g -

83.1g -

8.7g -

This speedy veggie curry can be on the table in a jiffy – perfect when you need to eat in a hurry!

6 shallots, peeled and chopped

2 tbsp coconut oil

2 cloves garlic, crushed

400ml coconut milk

1 Kallo Vegetable Stock Cube, dissolved in 300ml boiling water

2-3 tbsp curry paste (to taste)

1 tsp sugar (white or brown)

480g cooked chickpeas (2 tins, drained weight)

2 large heads of spring greens, stalks discarded and finely sliced (or dark green cabbage) (250g prepared weight)

200g cherry tomatoes, cut in half

Salt and freshly ground black pepper

A little fresh coriander

Lemon wedges

Plain rice to serve

Heat the oil in a large saucepan and fry the shallots over a medium heat for around 5 minutes until they are softened and starting to colour a little. Add the garlic and fry for a further minute before pouring in the coconut milk and stock, stirring well to mix.
Stir through the curry paste, sugar and chickpeas. Bring up to the boil, season with a little salt and pepper, cover with a lid and simmer steadily for 10 minutes.
Add the greens and tomatoes, stirring well to coat them in the sauce. Re-cover with the lid and cook for a further 5-8 minutes, or until the greens are tender but with a little bite. Serve sprinkled with coriander and lemon wedges to squeeze over. Plain rice is the perfect accompaniment.

Print Recipe www.kallo.com