Super quick chickpea veggie curry bowl
Great option for those short on time but wanting flavour! Packed full of goodness with chickpeas, tomatoes, peppers, mushrooms and spinach this is a vegetarian option but you could add any leftover roast chicken. This takes very little prep, especially if you decided to go for ready chopped frozen vegetables. As always, make extra and save yourself portion for lunch the next day!
Ingredients
Serves 4
400g can of chickpeas, drained and rinsed
400ml can coconut milk
1 large red pepper
1 large onion, finely chopped
1 punnet large chestnut mushrooms, sliced
Large handful cherry tomatoes
150g fresh baby spinach (frozen spinach works too)
2 or 3 teaspoon Medium curry powder
1 tablespoon olive oil
Method
In a large casserole dish or saucepan, add the olive oil and sauté the onion for about 5-10 minutes until lightly browned.
Add the curry powder and stir well
Add the chopped mushroom, pepper and tomatoes and cook for about 10 minutes, stirring regularly, until all vegetables have softened
Add the coconut milk and simmer for a further 10 minutes
Add the chickpeas and simmer for another 5 minutes
Just before serving, add the spinach and stir until wilted.
Divide and serve with your choice of rice
The Health Boost Tip
This simple veggie curry is packed full of flavour and the easiest meal to cook last minute.
You can pretty much use any veggies you have left in your fridge draw, and you can even swap the chickpeas for lentils.
The whole dish can be prepared from freezer and cupboard ingredients for speed and ease.
