Yellow Chickpea Curry

Serves 6-8

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

Directions

1. Bring a frying pan to a medium-high heat and add olive or coconut oil.
2. Add garlic and onion and sauté until fragrant.
3. Add the yellow curry paste and cook for 1-2 minutes.
4. Add capsicum and potatoes and toss for 1 minute to coat with paste.
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.
6. Once potatoes are cooked through, add spinach and allow to wilt.
7. In a separate cup, dissolve Hydrolysed Collagen Peptides in 1/3 cup of water. Pour into curry and stir.
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.
9. Serve with rice, coriander, extra chili, yogurt and cashew nuts.
10. Can be frozen for up to three months or stored in the fridge for five days.

Nutritional Information

Per serve (340g) / Per 100g

Energy (Kj): 876/258 | Protein (g): 15/4.5 | Fat (g): 6/1.8 | Saturated Fat (g): 4.4/1.3 | Carbohydrates (g): 21.4/6.3 | Sugar (g): 3/0.9 | Sodium (mg): 151/45