Chickpea and vegetable curry

      Chickpea and vegetable curry

      01 Feb 2020


      • 200ml light coconut milk
      • 4cm piece of fresh ginger
      • 600g tinned chickpeas (drained weight 360g)
      • 400g tinned tomatoes
      • 1 medium red onion
      • 1 red pepper
      • 2 cloves of garlic
      • 100g shredded curly kale
      • 225g brown rice (uncooked)
      • 200g frozen peas
      • 1 tbsp olive or coconut oil
      • 2 tbsp mild curry powder

      Optional: small handful fresh chopped coriander


      • Dice the onion and add to a pan over a medium heat with 1 tbsp oil. Grate in the garlic and fresh ginger and sauté for 8-10 minutes or until soft.
      • Dice the pepper and add to the pan along with chickpeas, tinned tomatoes and coconut milk. Bring to the boil then reduce to a simmer, add kale and cook for 20 minutes (or until peppers are tender and sauce has thickened slightly).
      • Meanwhile, cook the brown rice as per packet instructions.
      • Season the curry to taste, add the frozen peas and stir through the fresh coriander (if using). Cook for 5 minutes or until peas are warmed through.
      • Serve alongside the cooked rice.

      Nutritics Analysis

      • Calories 106 Per 100g 649 Per Serving
      • Fats 2.6g Per 100g 16g Per Serving
      • Saturates 0.9g Per 100g 5.3g Per Serving
      • Carbs 15g Per 100g 91g Per Serving
      • Sugar 2.6g Per 100g 16g* Per Serving
      • Fibre 3g Per 100g 18g Per Serving
      • Protein 4g Per 100g 24g Per Serving
      • Salt 0.02g Per 100g 0.13g Per Serving

      A source of fibre (at least 3g per 100g)​
      *Including sugars naturally occurring in fruits, vegetables and milk products

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