Chickpea, Spring Green & Coconut Curry
By Kallo
Published on 19 April 2022
A spicy treat with a little heat!
This speedy veggie curry can be on the table in a jiffy –
perfect when you need to eat in a hurry! Why
not try Kallo Very Low Salt stock cubes for a lower salt content meal.Time and servings
20 minsTotal time
4Servings
20 minsCooking time
Ingredients
- 1 kallo organic vegetable stock cube or pot, (dissolved in 300ml boiling water)
- 6 shallots, (peeled and chopped)
- 2 tbsp of vegetable oil
- 400 ml of coconut milk
- 2 tbsp of curry paste, (up to 3 tbsp to taste)
- 480 g of cooked chickpeas, (drained)
- 2 large heads of spring greens, (stalks discarded and finely sliced, can use dark green cabbage 250g prepared weight)
- 200 g of cherry tomatoes, (cut in half)
- 1 dash of salt and freshly ground black pepper
- 2 cloves of garlic, (crushed)
- 1 small handful of fresh coriander
- 1 handful of lemon wedges
- 2 portion of plain rice
Method
Step 1
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.Step 2
Add the garlic and fry for a further minute before pouring in the coconut milk and Kallo organic vegetable stock, stirring well to mix.Step 3
Stir through the curry paste, and chickpeas. Bring to the boil, season with a little salt and pepper, cover with a lid and simmer steadily for 10 minutes.Step 4
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.Step 5
Serve sprinkled with coriander and lemon wedges to squeeze over. Plain rice is the perfect accompaniment!