
The recipe was added to your favourites
Show your favouritesThe recipe was removed from your favourites
Show your favouritesAn error occurred, please try again
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
This recipe was liked
This recipe was disliked
An error occurred, please try again
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!