Lemony Chickpea and Carrot Curry

By ShannonB

Ingredients

• 1 onion
• 2 carrots
• 3 garlic cloves
• 400 g can chickpeas
• Fry Light
• A pinch of chilli powder
• 1 tsp ground ginger
• A pinch of salt
• 1 tap ground coriander
• 1 tsp ground turmeric
• Juice of 2 lemons
• 400 g can chopped tomatoes
• 2 tsp artificial sweetener
• Boiled rice to serve

Preparation

Step 1

1. Preheat the oven to 190˚C/Gas 5. Prepare the ingredients; chop the onion and carrots; crush the garlic; drain the chickpeas.

2. Fry the onion in a little Fry Light until golden. Transfer to a casserole dish, add all the remaining ingredients and stir to combine. Cover the dish, place in the oven and cook for 1 hour.

3. Divide the curry between four warmed plates. Serve with boiled rice.

0 syns