Leek, carrot & chickpea curry

Leek, carrot & chickpea curry

For a spicy vegetarian treat, try this warming dish of chunky veg, nutty chickpeas and creamy coconut sauce.

By , 21 September 2015

(38 votes)

Leek, carrot & chickpea curry
  • 35 Mins

  • Serves: 4

  • Price: 90p per serving

Nutritional Info
Each 367g serving contains
  • Energy

    1545KJ

    369KCAL

    18%
  • Fat

    24g

    high

    34%
  • Saturates

    14g

    high

    72%
  • Sugars

    9.6g

    low

    11%
  • Salt

    0.5g

    low

    8%
of your reference intake.
Typical energy values per 100g: 421kJ/101kcal.
Ingredients
  • 2 tbsp sunflower oil
  • 350g leeks, trimmed, halved lengthways and cut into 1cm slices
  • 1 garlic clove, crushed
  • 1 tsp freshly grated root ginger
  • 1-2 level tbsp Asda Madras Curry Powder
  • ½ level tsp crushed dried chillies (optional)
  • 200g carrots, cut into batons
  • 1 baking potato, peeled and cut into 1½cm cubes
  • 2 tbsp tomato purée
  • 400g can chickpeas, drained and rinsed
  • 400g can coconut milk
  • Fresh coriander, to serve
  • Rice, to serve
Method
  • Heat the oil in a large pan and cook the leeks, garlic and ginger over a low heat for 5 minutes. Add the curry powder and cook, stirring, for another minute.

  • Add 300ml water, the dried chillies (if using), the carrots, potato and tomato purée. Cover and simmer for 10 minutes.

  • Add the chickpeas and coconut milk. Simmer, uncovered, for 10 minutes.

  • Sprinkle with coriander and serve with rice.