Curried Chickpeas with Rice and Strawberry Chutney

Recipes Curried Chickpeas and Rice with Strawberry Chutney

Curried Chickpeas and Rice with Strawberry Chutney

This vibrant dish balances savoury heat with a fresh burst of fruit for a deliciously unexpected twist.

Dinner

20 min prep

35 min cook

6 serves

3.3 serves of veg

0.7 serves of fruit

1 tbsp olive oil
1 brown onion, finely diced
2 garlic cloves, minced
1 head (approximately 800g) cauliflower, cut into florets
1 medium green capsicum, roughly chopped
1 cup salt reduced vegetable stock*
3 cups cooked brown rice
400g can of chickpeas, rinsed and drained
2 tbsp curry powder
1 tbsp ground cumin
2 tbsp lime juice
1 tsp lime zest
1 cup natural yoghurt, to serve
¼ cup fresh coriander leaves (optional)

Chutney

2 medjool dates, soaked in 2 tablespoons hot water
500g fresh strawberries, cut into quarters
1/3 cup raisins
1 brown onion, finely diced
1 tbsp apple cider vinegar or lime juice
2 garlic cloves, finely chopped
½ tsp ground cinnamon (optional)
½ tsp dried thyme (optional)
¼ tsp cayenne pepper (optional)

*For Gluten Free: check the products are ‘gluten free’.

1. 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.
2. For the Curry: Heat olive oil in a large saucepan over medium heat. Add onion and garlic and sauté for 2-3 minutes.
3. Add cauliflower, capsicum and ¼ cup of stock to the saucepan and cook over medium heat for about 5 minutes.
4. Mix in remaining stock, chickpeas, curry powder and cumin. Simmer for 5 minutes or until vegetables are tender.
5. Stir in lime juice and zest.
6. Serve curried chickpeas over a bed of brown rice with yoghurt, coriander and strawberry chutney on top.

Serving Suggestion: Fresh cauliflower can be replaced with frozen cauliflower. Simply substitute fresh for frozen cauliflower in step 3.

Raisins can be swapped for currants.

Serve by itself, or alongside a small serve of lean meat and/or alternatives, such as grilled chicken.

Storage: Leftover curry and chutney can be stored separately in airtight containers in the fridge for 3 days or in the freezer for up to 3 months.

Kids in the kitchen tips: Depending on your child’s age and skill, they can help wash the strawberries, rinse the chickpeas and measure the ingredients.

Important

When preparing this recipe:

Double check the food label ingredient list for any allergens each time you purchase it.
Prevent any allergen contamination during preparation, cooking, and serving with proper hygiene and avoiding cross-contact with allergens.

Nutritional Facts

Serving size: 501g	Per serving	Per 100g
Energy (kJ)	1596	319
Protein (g)	14.21	2.8
Fat (g)	7.56	1.5
Saturated fat (g)	1.71	0.3
Carbohydrates (g)	57.51	11.5
Sugars (g)	22.14	4.4
Fibre (g)	12.43	2.5
Sodium (mg)	305.8	61.1