Chickpea and Vegetable Curry
400g potatoes, peeled and diced
2 large carrots, peeled and diced
250g cauliflower, broken into florets
150g green beans, halved
1 onion, chopped
Low fat cooking spray
2 tablespoons curry paste
400g can chopped tomatoes
150g low fat yoghurt
410g can chickpeas, drained and rinsed
2 tablespoons freshly chopped coriander
Cook the potatoes and carrots in a large pan of boiling water for 5 minutes. Add the cauliflower and green beans and cook for 5 minutes more, then drain the vegetables.
Meanwhile, brown the onion in low fat cooking spray in a large pan, adding a splash of water if needed to stop it from sticking. Stir in the curry paste and cook for 1 minute, then add the tomatoes and yoghurt.
Mix the vegetables and chickpeas into the curry sauce and cook for 10 minutes. Serve topped with chopped coriander.Create printer friendly PDF