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Ingredients
| 1 tins tin | chickpeas chickpea | ||
| 500 g g | Curry Sauce Curry Sauce | ||
| 0.25 | broccoli broccoli | ||
| cut into small florets and stalks cut into batons | |||
| 2 | peppers pepper | ||
| finely sliced | |||
| 1 | onions onion | ||
| chopped | |||
| 200 g g | white rice white rice | ||
| 1 | oil oil | ||
| dash | |||
| 1 | chilli powder chilli powder | ||
| pinch | |||
| 2 | large carrots large carrot | ||
| peeled and cut into even-sized chunks | |||
Chickpea and vegetable curry with rice
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0:25
min
(52)
Method
Preparation time: 0:05
Try a fresh take on curry night with our filling chickpea and veggie alternative. And thanks to a jar of curry sauce, it’ll be ready in under 30 minutes! Any leftover curry will keep in the fridge for up to 2 days or can be frozen for up to 3 months.
Method
- Heat 1 tbsp oil in a large pan on a medium heat.
- Add the onions and gently fry for a few minutes until they become translucent.
- Add the peppers and carrots and cook for a few minutes before adding the chickpeas and curry sauce.
- Stir to combine well and bring the sauce up to a boil before covering and simmering for 15 minutes until cooked through.
- Whilst the curry is cooking, rinse the rice and cook according to the packet instructions. Keep warm until serving.
- Place the broccoli in a small pot on the hob and pour over just-boiled kettle water. Bring up to the boil and then immediately drain.
- Add this to the curry just before serving, or you can serve on the side if you have fussy eaters!
