Chickpeas are a valuable source of plant protein and dietary fibre. Each serve of this vegetarian chickpea curry made with Butter Masala sauce contains over one-third of your daily dietary fibre needs.
Ingredients
1 tablespoon extra-virgin olive oil
1 onion, finely chopped
400g can diced tomatoes
175 pkt Celebrate Health Butter Masala Recipe Base
500g sweet potato, peeled, cut into 2cm pieces
400g can chickpeas, rinsed, drained
400g cauliflower, trimmed, cut into florets
1 tablespoon fresh lime juice, plus lime wedges, to serve
80g (1/3 cup) natural yoghurt
Fresh coriander leaves, to serve
Method
Heat oil in a large saucepan over medium heat. Cook onion, stirring, for 5 minutes or until tender. Add diced tomato, Celebrate Health Butter Masala recipe base and 1/4 cup water. Stir to combine and bring curry to the boil. Add sweet potato, reduce heat and simmer, covered, for 8-10 minutes
Add cauliflower and chickpeas. Cook curry, covered, for a further 10 minutes or until vegetables are tender. Stir in lime juice to taste
Serve curry on steamed rice, topped with yoghurt and coriander. Serve with lime wedges
Tips & Hints
This curry recipe freezes well. Store in a freezer-safe container for up to 3 months. Defrost in the fridge overnight, reheat on the stove and serve with fresh lime, yoghurt and coriander.
