This hearty low-calorie coconut chickpea curry is packed with flavour and will warm you up on the chilliest of days. Start this recipe the day before serving.
Ingredients For Coconut Chickpea Curry With Broccoli Rice Recipe
210 gram Dried chickpeas
1 Large red onion, chopped
3 Garlic cloves chopped
3 centimeter Piece ginger, peeled, chopped
2 Long fresh green chillies, chopped, plus sliced chilli, extra, to serve
1 teaspoon Garam Masala
2 teaspoon Ground Cumin
2 teaspoon Macadamia oil
2 Vine ripened tomatoes, chopped
250 milliliter Salt reduced vegetable stock
125 milliliter Light coconut milk
300 gram Peeled pumpkin, chopped
200 gram Green beans, cut into 4cm lengths
1.5 Limes cut into wedges
600 gram Broccoli, coarsely chopped
Nutrition value
447
calories per serving
21 g Fat18 g Protein42 g Carbs25 g FiberOther
Current Totals
21 g Fat
18 g Protein
42 g Carbs
25 g Fiber
MacroNutrients
Carbs
42 g
Protein
18 g
Fiber
25 g
Fats
Fat
21 g
Vitamins & Minerals
Calcium
230 mg
Iron
6 mg
Vitamin A
1172 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
2 mg
Vitamin B6
0 mg
Vitamin B9
276 mcg
Vitamin B12
0 mcg
Vitamin C
69 mg
Vitamin E
3 mg
Copper
1 mcg
Magnesium
177 mg
Manganese
3 mg
Phosphorus
308 mg
Selenium
27 mcg
Zinc
3 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment