Saturday Kitchen – Chickpea & Veg Spicy Curry -
Curries are a chop and drop to make, a great way to use up extra veg and can be frozen so you have healthy meals in the freezer when you need them. Chickpea & Veg Curry Fiber Points 12+ 2 tbsp oil...
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Ingredients
- 2 tbsp oil (coconut or Extra Virgin Olive Oil)
- 2 medium brown onions (sliced)
- 2 cloves garlic crushed
- 2 birdseye chillies (sliced – deseeded if you don’t want the heat)
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp black mustard seed (optional)
- ½ teaspoon ground turmeric
- 500g pumpkin (peeled and chopped into approx 2 cm cubes)
- 2 cups cooked chickpeas (or 1 can drained)
- 2 carrots
- Cup of chopped green beans
- 1½ cups veg stock (we use bullion)
- ½ cup fresh coriander (optional)
- 1 tbsp flaked almonds (per serving)
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