Preparation time is 10minutes
Cook time is 15minutes
Total time is 25minutes
Serve is for 4 people
Estimated cost per serve is 6.88 dollar
Difficulty level: 2 out of 4
10 Ingredients
Number of servings
4
- 1/2 bunch kale, trimmed
- 1tablespoons vegetable oil
- 1 small brown onion, finely chopped
- 1/4 cup tandoori paste
- 840grams canned no-added-salt chickpeas, rinsed, drained
- 1/3 cup light thickened cream
- 450grams basmati microwave rice
- 1 Lebanese cucumber, halved lengthways, thinly sliced diagonally
- 1/4 cup flaked almonds, toasted
- 4 mini naan bread, warmed
Nutrition per serving
3280kJ / 785Cal
3280 Kilojoules or 785 Calories
38% of daily energy intake*
Protein
22.6grams
Fat
21.7grams
Carbs
90.5grams
Sugars
11.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
You can't beat this easy recipe for a speedy vegetarian curry. Enjoy creamy tandoori chickpeas with verdant kale and crunchy toasted almonds. Try it today.
Method
Step 1 of 3
Strip kale leaves from stalks and finely chop stalks. Heat 2 tsp oil in a large frying pan over medium-high heat. Cook kale stalks and onion for 5 minutes, stirring occasionally, or until tender. Add paste, then cook for 2 minutes, stirring, or until fragrant. Add chickpeas and cream, then bring to a simmer. Reduce heat to medium-low and cook for 5 minutes, stirring occasionally, or until mixture has thickened slightly.
Step 2 of 3
Meanwhile, tear kale leaves and place in a medium bowl. Add remaining oil and massage leaves for 1 minute or until softened and bright in colour. Heat rice according to packet instructions.
Step 3 of 3
Divide rice among plates. Top with chickpea mixture, kale and cucumber. Scatter over almonds, and serve with naan.
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