Chickpea Curry with Yoghurt and Basmati Rice
26 min 1 serving 620 kcal · 24 g proteinLevel: Beginner
The nutritionist's note
The yoghurt goes in off the heat: above 80 °C it splits and the sauce turns grainy.
Ingredients
1 serving
- cooked chickpeas180 g
- cooked basmati rice150 g
- plain yoghurt80 g
- crushed tomatoes150 g
- onion60 g
- sunflower oil10 g
- curry powder4 g
- fresh coriander5 g
Method
- 1
Soften the onion for 4 minutes in the oil with the curry powder.
- 2
Add the crushed tomatoes and chickpeas, and cook for 12 minutes.
- 3
Off the heat, stir in the plain yoghurt to bind the sauce.
- 4
Serve over the hot basmati rice, with chopped coriander on top.
Nutrition facts
per serving
| Energy | 620 kcal |
|---|---|
| Protein | 24 g |
| Carbohydrates | 88 g |
| Fat | 16 g |
| Fibre | 14 g |
| Iron | 5.4 mg |
| Vitamin B12 | 0.4 µg |
Potential allergens
- legumes
- lactose
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