1 tsp canola oil
1 onion, finely chopped
3 cloves garlic, finely chopped
1 tbs ground cumin
1 tbs ground coriander
1 tbs curry powder
2 x 400g cans no-added-salt chickpeas
1/2 zucchini, chopped
3 carrots, chopped
1 cup frozen green bean
1 x 400g can no-added-salt diced tomatoes
1 x 165 g can reduced-fat coconut milk
1 1/3 cups rice (uncooked)
- Cook rice according to packet instructions.
- Heat oil in a non-stick frypan or pot and fry onions, garlic and spices for 2 minutes.
- Add the rest of the ingredients and simmer with the lid off for 15minutes.
- Serve with rice.
Recipe from livelighter.com.au © State of Western Australia 2012, reproduced with permission
Tip: Use up whatever fresh or frozen veggies you have in this curry. Eggplant, pumpkin, broccoli and cauliflower all work well.