Recipes ofStacey Hendriks

Nutritionist · ABN: 92511714336

What you eat impacts on how you feel, look, perform and your longterm health.

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Coconut Thai Curry with Chickpeas

Thursday, April 04, 2019
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Portions
5
Ingredients
or400 grams of coconut milk, canned
or400 grams of crushed tomatoes, canned
or2-3cm of ginger root, grated
or1-2 tsps of chili powder
or1kg of butternut pumpkin
or600 grams of eggplant, diced
orhandful of fresh coriander, finely chopped
or1 drained can of chickpeas
or1 tbsp of miso paste
or1.5 cups of rice, brown, medium-grain, raw (285 g)
or1 drained can of lentils
Preparation
1.
Preheat Oven to 180 degrees celsius
2.
Put coconut milk, tinned tomatoes, grated ginger, and chilli into a large saucepan with a sprinkle of salt and pepper. and allow it to heat until boiling.
3.
As it heats up, peel the pumpkin and cut both the pumpkin and eggplant into bite sized pieces. Add these to the coconut and tomato in the pan.
4.
Allow the mixture to cook for 30minutes in the oven, at which point add the coriander, chickpeas, and lentils to the pan with the miso and place the pan back in the oven for 30 minutes. It is ready when the pumpkin is soft.
5.
Serve the coconut curry with the brown rice.
6.
Note: You can substitute any of the veggies for others you have in the house, cauliflower, zucchinis and sweet potato are all delicious.
Nutritional information
Per 100 gPer portion (641 g)% DRI
Energy100 kcal643 kcal32 %
Fat3 g21 g33 %
Fatty acids, total saturated2 g16 g79 %
Cholesterol0 mg0 mg0 %
Sodium71 mg457 mg19 %
Carbohydrate16 g104 g35 %
Sugars2 g15 gremove
Fiber3 g19 g74 %
Protein3 g19 gremove