Coconut chickpea curry

Ingredients

• 375g dried flat rice noodles
• 2 tbs olive oil
• 1 brown onion, coarsely chopped
• 1 1/2 tbs grated fresh ginger
• 2 garlic cloves, crushed
• 3 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp ground turmeric
• 2 x 400g cans chickpeas, rinsed, drained
• 400ml can light coconut cream
• 270ml can light coconut milk
• 1 tsp vegetable or chicken stock powder (see note)
• Fresh coriander sprigs, to serve

Method

1. Cook the noodles in a large saucepan of boiling water for 2 minutes or until tender. Drain.
2. Meanwhile, heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, for 2 minutes or until just tender. Add the ginger, garlic, cumin, ground coriander and turmeric. Cook, stirring, for 1 minute or until aromatic. Add the chickpeas and stir to coat. Add the coconut cream, coconut milk and stock powder. Simmer for 5 minutes or until the sauce thickens slightly.
3. Divide the noodles among serving bowls. Top with the chickpea mixture and fresh coriander.

Notes

• Use gluten-free stock to make this gluten free.
• With a twist: coconut fish curry Replace noodles with steamed rice. Replace the chickpeas with 500g white fish fillets, cut into 2cm pieces.
• Vegetable curry: Replace 1 can of chickpeas with 2 cups frozen mixed vegetables. Serve with cooked brown rice.
• For recipes classified gluten free, please always check your ingredients to ensure they do not contain gluten.

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