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Quick Chickpea Curry

Recipe

A fibre and vitamin-rich dish. Chickpeas contain isoflavones which help balance oestrogen during menopause.


Serves: 4   |   Prep time: 5-10 minutes   |   Cooking time: 25-30 minutes

  

Ingredients

  • 1 can (400g) chickpeas (with liquid)
  • 150g green beans, cut into thirds
  • 1 red pepper, sliced
  • 2 handfuls spinach
  • 1 vegetable stock cube
  • 1 tbsp curry powder
  • 2 tbsp curry paste
  • 1 can (400ml) coconut milk
  • 1 tsp garlic paste
  • Olive oil
  • Flaked almonds, to garnish


Method

  1. Cook rice in boiling water for 15–20 minutes until tender. Drain and rinse.
  2. Meanwhile, heat olive oil in a pan. Add curry powder, paste, and garlic; cook for 30 seconds. Stir in beans, pepper, chickpeas (with liquid), coconut milk, and stock cube. Bring to the boil, then simmer 10 minutes until beans soften.
  3. Stir in spinach; cook for 5 minutes.
  4. Serve rice topped with curry, garnished with flaked almonds.