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
Leek, carrot & chickpea curry
  • Ready in: 35 mins
  • Serves: 4
  • Price: 90p per serving
Nutritional Info
Each 367g serving contains
  • Fat high
  • Saturates high
  • Sugars low
  • Salt low
  • Energy 1545KJ 369KCAL
of your reference intake.
Typical energy values per 100g: 421kJ/101kcal.
  • 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
  • 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.