Yellow Chickpea Curry
Makes: 6-8 servesCalories: 214Difficulty Level: EasyPreparation time: 15 minutesCook time: 30 minutesTotal time: 45 minutes
Ingredients
For the curry base
- 2 scoop (60g) Bulk Nutrients Hydrolysed Collagen Peptides in Raw
- 1 small jar yellow curry paste
- 2 cloves of crushed garlic
- 1 red capsicum - diced
- 1 brown onion - diced
- 1 can of chickpeas
- 1 can of coconut milk
- 1 stock cube dissolved in 1 cup water
- 4 potatoes - roughly chopped
- 300g spinach
Serving suggestions (optional)
- Coriander
- Yogurt
- Toasted cashew nuts
- Rice
Instructions
- Step 1: Bring a frying pan to a medium-high heat and add olive or coconut oil.
- Step 2: Add garlic and onion and sauté until fragrant.
- Step 3: Add the yellow curry paste and cook for 1-2 minutes.
- Step 4: Add capsicum and potatoes and toss for 1 minute to coat with paste.
- Step 5: Add stock, chickpeas, coconut milk and water. Simmer for 20-30 minutes or until potatoes are cooked. In the meantime, prepare the rice to serve.
- Step 6: Once potatoes are cooked through, add spinach and allow to wilt.
- Step 7: In a separate cup, dissolve Hydrolysed Collagen Peptides in 1/3 cup of water. Pour into curry and stir.
- Step 8: If too runny, take 1/4 cup of mixture out and stir in 2 teaspoons of cornflour. Add cornflour mixture back in and mix. This will thicken the curry base.
- Step 9: Serve with rice, coriander, extra chili, yogurt and cashew nuts.
- Step 10: Can be frozen for up to three months or stored in the fridge for five days.
Formerly working as part of Bulk Nutrients R&D team for many years, Nicole Frain is a food scientist, personal trainer and a professional international cyclist.
She's applied her learnings at the national stage for bodybuilding, and has several qualifications in Food Science, Nutrition and Business!
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