Cape Malay Vegetable Curry with Chickpeas
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Ingredients
- 800 g tinned chickpeas, drained
- 300 g potatoes
- 2 red onion
- 3 garlic cloves
- 1.5 tsp medium curry powder
- 0.5 tsp ground cinnamon
- 300 g ripe plum tomatoes
- 300 g basmati rice
- 2 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 678 kcal
- Protein
- 23 g
- Carbohydrate
- 111.1 g
- of which sugars
- 8.2 g
- Fat
- 12.9 g
- of which saturates
- 1.5 g
- Fibre
- 17.3 g
- Salt
- 1.24 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the basmati rice according to the pack instructions.
- 2
Peel and chop the onion, then fry in the vegetable oil for 8 minutes until softened.
- 3
Stir in the garlic, curry powder and cinnamon, then add the chopped tomatoes and cook for 5 minutes.
- 4
Peel and cube the potatoes, add to the pan with 300ml water, cover and simmer for 15 minutes.
- 5
Add the chickpeas and cook for a further 8 minutes until the potatoes are tender.
- 6
Serve with the rice.
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