Chickpea Curry and Raw Broccoli Rice

Servings: Serves: 4

Nutritional Information:

Per serving (603g)

Calories 615, Fat 32g, Saturates 20g, Carbohydrate 72g, Sugars 20g, Fibre 19g, Protein 23g, Salt 3g




To make the broccoli rice, add the chopped broccoli to a food processor and pulse until it resembles the size of traditional rice.


To make the curry, heat the oil in a saucepan over a medium-high heat, then add the onion, red chilli, garlic and red pepper, and cook for 1-2 minutes. Add the coriander, cumin and turmeric, and cook for a further 1-2 minutes.


Next add the tomato purée, crumbled stock cube and chickpeas, and cook for 2-3 minutes. Then, add the chopped tomatoes, coconut milk, spinach and sugar and leave to simmer for 10 minutes until the sauce has thickened. Serve with the raw broccoli rice.


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