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Olive oil
1/2 brown onion diced
2 cans rinsed chickpeas
1 tbsp curry powder
2 tbsp tomato paste
1 tbsp garlic paste
1 tsp chilli paste
1 can diced tomatoes
270ml can full fat coconut milk 2 cups chopped kale or spinach
Rice, natural yogurt and lemon to serve
INSTRUCTIONS:
INGREDIENTS
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In a large pan, fry your onion with your olive oil.
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Add in your chickpeas and curry powder and stir.
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Add your tomato pasta, garlic pasta and chill and stir.
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Add your canned tomato and coconut milk and stir.
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Stir in your chopped greens and let simmer for 10 minutes.
Serve with rice, natural yogurt and a squeeze of lemon juice.
Prep time: 10 minutes
Cook time: 15 minutes
NOTES:
*I love using ayamaustralia brand for my coconut milk
The measurements and ingredients can easily altered to suit your own taste.
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