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Quick chickpea & chard tamarind curry | Daily Dine

Quick chickpea & chard tamarind curry

Give this vegan curry a lift with some tamarind, chickpeas and chard – it packs in real depth of flavour. Serve with brown rice

dinnerchickpeas

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Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: 4

Nutritional Information

Calories:448 kcal

Carbohydrate:67 g

Fat:12 g

Dietary Fiber:7 g

Protein:14 g

Saturated Fat:5 g

Sodium:1.5 mg

Sugar:6 g

Ingredients

1 tbsp sunflower oil

1 large bunch of chard (about 400g), stalks finely chopped and leaves torn

3 spring onions finely sliced

2 garlic cloves crushed

1/2 tsp ground cumin

1 tsp chilli powder hot or mild

2 tsp medium curry powder

300ml vegetable stock made with 1 stock cube

400g can chickpeas drained and rinsed

2 tbsp tamarind paste

250ml light coconut milk

cooked brown rice to serve

Instructions

Step 1
Heat the oil in a large pan over a medium heat and fry the chard stalks and spring onions for 3 mins until softened. Stir in the garlic and spices and cook for 2-3 mins until fragrant.
Step 2
Pour in the stock, chickpeas, tamarind and coconut milk. Cover. Simmer for 15 mins, then stir in the chard leaves. Cook until just wilted, then season to taste. Serve with brown rice.