Chickpea coconut curry

"Make the most of the tins in your storecupboard with this chickpea coconut curry. Simmer chickpeas and peas in a fragrant coconut broth and serve with naan breads for dipping, for an easy vegan dinner recipe ready in 30 minutes."
Prep time:
10 min
Cook time:
20 min
Servings:
4 people

Health Score

High
Medium
Low
7.6 / 10
Medium score

Glycemic Index

Index
48
Low
Load
34
High

Nutrition per serving:

Calories631.32 kcal32%
Fat31.78 g45%
Carbs70.27 g27%
Sugars9.41 g10%
Protein21.84 g44%
Sodium903.08 mg45%
Fiber14.85 g53%
Percent Daily Values based on a 2,000 calorie diet.
Glycemic Index
48
Low
Glycemic Load
34
High

Ingredients

1 tbsp vegetable oil
1 red onion, finely sliced
2 garlic cloves, crushed
20g ginger, peeled and grated
400g tin plum tomatoes
2 x 400g tins chickpeas, drained and rinsed
400g tin coconut milk
300g frozen peas
15g fresh coriander, roughly chopped
1 lime, cut into wedges
2 plain naan, halved

Directions

Related recipes

Sign in to save any recipe in the world and get personal recommendations
© 2018 Ascensia Diabetes Care