Oh dear, it looks like your browser is out of date.

For security, you need to update your browser before shopping with us. Or, try shopping on our smartphone and tablet app.

You are in:
  • Recipes
  • Chickpea, Spring Green & Coconut Curry
Chickpea, Spring Green & Coconut Curry

Chickpea, Spring Green & Coconut Curry

Brought to you by: Kallo
    4 serving
3.0 2 ratings Review this recipe

Prep time:

Cook time:

Serves: 4

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.
Share recipe

Ingredients

  • 1 Kallo organic vegetable stock cube or pot, (dissolved in 300ml boiling water)
  • 6 shallots, (peeled and chopped)
  • 2 tbsp vegetable oil
  • 2 cloves garlic, (crushed)
  • 400ml coconut milk
  • 2 tbsp curry paste , (up to 3 tbsp to taste)
  • 480g cooked chickpeas , (drained)
  • 2 large heads of spring greens, (stalks discarded and finely sliced, can use dark green cabbage 250g prepared weight)
  • 200g cherry tomatoes, (cut in half)
  • 1 dash salt and freshly ground black pepper
  • 1 small handful fresh coriander
  • 1 Handful lemon wedges
  • 2 portion 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!

Shop the ingredients

You might like

    The reviews are in: