20 Minute Chickpea Curry (with Pumpkin Tagliatelle – and I can’t take credit for ALL that!)

Okay, I can’t take credit for the Pumpkin Tagliatelle – all the thanks go to Woolies!  But you can make your own using a veggie peeler 🙂  I’ve got a small spiraliser, but I found it works best for veggies like cucumber, baby marrow and carrots – nothing too ‘chunky’….

Anyway – Meatless Thursday – again!  Time sure flies…  😉

 

20-minute (cheat’s!) Chickpea Curry

1 tin chickpeas, drained

1/2 onion, finely chopped

5ml olive oil

1/2 tin tomato and onion mix

1 teaspoon curry powder (I used Woolies’ Korma mix)

1/2 teaspoon garlic and chili paste

1/2 tin lite coconut milk

Salt and Pepper to taste

 

To serve

Pumpkin “Pasta” – microwave in bag as per instructions for 3 minutes

100g cooked angelhair pasta

Fresh Coriander

 

Fry onions in olive oil for about 2 minutes – top up with a little veggie stock if needed.  Stir in garlic and chili paste, fry for another minute.  Add chickpeas, curry powder, tomato and onion mix.  Simmer on low heat for about 15 minutes.  Stir in coconut milk.  And it’s ready to serve!

Mix cooked pumpkin Tagliatelle carefully with cooked pasta. Top with chickpea curry and fresh coriander 🙂

2016-05-12-19.19.22.jpg.jpg

Serves 2

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