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Chickpea and vegetable curry with rice

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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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30 min
(79)

Method

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

  1. Heat 1 tbsp oil in a large pan on a medium heat.
  2. Add the onions and gently fry for a few minutes until they become translucent.
  3. Add the peppers and carrots and cook for a few minutes before adding the chickpeas and curry sauce.
  4. Stir to combine well and bring the sauce up to a boil before covering and simmering for 15 minutes until cooked through.
  5. Whilst the curry is cooking, rinse the rice and cook according to the packet instructions. Keep warm until serving.
  6. 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.
  7. Add this to the curry just before serving, or you can serve on the side if you have fussy eaters!

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