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Quick chickpea & chard tamarind curry

Quick chickpea & chard tamarind curry with rice

Quick chickpea & chard tamarind curry

Name: Quick chickpea & chard tamarind curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
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; ½ 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

Ailsa Burt

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Serves 4

Easy

Prep: 10 mins

Cook: 30 mins

A star rating of 3.4 out of 5.10 ratingsRate

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

Dairy-free

Egg-free

Vegan

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

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
½ 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

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Nutrition: Per serving

kcal448

low
fat12g
saturates5g
carbs67g
sugars6g
fibre7g

high
protein14g
salt1.5g

Method

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.

Recipe from Good Food magazine, November 2022

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A star rating of 3.4 out of 5.10 ratings

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