Chickpea coconut curry

Preparation time

20 minutes

Cooking time

25 minutes

Serves

Recipe courtesy of

Genna Verriest, Accredited Practising Dietitian (APD)

1 tbsp curry powder

2 tsp minced garlic

1 onion, chopped

1 red capsicum, chopped

250g pumpkin, chopped

250g sweet potato, chopped

200g can chickpeas, rinsed and drained

1 x 375ml can light coconut milk

Heat a large non-stick frypan. Add the curry powder, garlic, onion and capsicum and cook over medium heat for 2 minutes.
Add pumpkin, sweet potato, drained chickpeas and coconut milk to the pan. Bring to the boil and simmer until vegetables are tender (20 minutes), stirring occasionally.
Divide into 4 serves. Best served with rice and some fresh green beans or peas on the side.