Easy Chickpea Curry Stir Fry (HC)
Ingredients
40g (½ cup) (1½ oz) wholewheat noodles
½ courgette (zucchini)
1 tsp olive oil
1 heaped tbsp (+0.75 Aus tbsp – 15ml) green curry paste
1 tsp turmeric
200ml (1 cup) (7 fl oz) tinned coconut milk
3 tbsp (2.25 Aus tbsp – 45ml) chickpeas (garbanzo beans)
Handful fresh coriander (cilantro) (optional)
Instructions:
Prepare the noodles according to instructions on the pack.
Cut the courgette (zucchini) into bite-sized pieces.
Heat the oil in a large pan and fry the courgette (zucchini) for about 5 minutes, then add the curry paste. Fry over high heat for about 2 minutes, then add the turmeric and mix well.
Pour in the coconut milk and chickpeas (garbanzo beans), bring to a boil. Cook for approx. 2 more minutes. Add the cooked noodles, mix and heat for a while. Serve with fresh coriander (cilantro).
