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Curried chickpeas and rice with strawberry chutney
67 people liked
This vibrant dish balances savory heat with a fresh burst of fruit for a deliciously unexpected twist.
4
Serves
1.45
Serves of Fruit
(Per Serve)
4.65
Serves of Vegetables
(Per Serve)
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INGREDIENTS:
- 1 brown onion, finely diced
- 2 garlic cloves, minced
- 1 head cauliflower, cut into florets
- 1 green capsicum, roughly chopped
- 1 cup vegetable stock
- 3 cups cooked brown rice
- 410g can of chickpeas, rinsed and drained
- 2 tablespoons curry powder
- 1 tablespoon ground cumin
- 2 tablespoons lime juice
- 1 teaspoon lime zest
- 1 cup natural yoghurt, to serve
- ¼ cup fresh coriander leaves (optional)
- CHUTNEY
- 2 medjool dates, soaked in 2 tablespoons hot water
- 4 cups fresh strawberries, cut into quarters
- ½ cup raisins
- 1 brown onion, finely diced
- 1 tablespoon lime juice
- 2 garlic cloves, finely chopped
- ½ teaspoon ground cinnamon (optional)
- ½ teaspoon dried thyme (optional)
- ¼ teaspoon cayenne pepper (optional)
METHOD:
- FOR THE CHUTNEY: Mash dates and water to form a paste in the bottom of a medium saucepan. Add the rest of the strawberry chutney ingredients and heat over low-medium heat. Simmer mixture for 15 minutes, stirring occasionally, until soft and jam-like. Remove from heat and allow to cool.
- FOR THE CURRY: Heat olive oil in a saucepan over medium heat. Add onion and garlic and sauté for 2-3 minutes.
- Add cauliflower, capsicum and ¼ cup stock to the saucepan and cook over medium heat for about 5 minutes.
- Mix in remaining stock, chickpeas, curry powder and cumin. Simmer for 5 minutes or until vegetables are tender.
- Stir in lime juice and zest.
- Serve four equal portions of curried chickpeas over a bed of brown rice with yoghurt, coriander and strawberry chutney on top.
RECIPE NOTES:
NUTRITION: Per Serving
2544
kJ
11.5g
Fat
2.6g
Sat. Fat
93.6g
Carbs
40.3g
Sugars
19.9g
Fibre
22g
Protein
530mg
Sodium
NUTRITION: Per 100 grams
319
kJ
1.4g
Fat
0.3g
Sat. Fat
11.7g
Carbs
5.1g
Sugars
2.5g
Fibre
2.8g
Protein
66.3mg
Sodium
