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Chickpea and Vegetable Curry

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“A healthy tasty vegetarian curry. Low in fat, gluten-free and dairy free. Perfect for lunch or dinner. Recipe from Teresa Cutter.”
READY IN:
35mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat a non-stick pan and fry onions in a little bit of stock or water until soft.
  2. Add garlic and curry powder.
  3. Cook for 1 minute then add the remaining stock, chickpeas, cauliflower and broccoli.
  4. Cover and simmer for 10-15 minutes, until tender.
  5. Add spinach leaves, tomatoes, tofu and miso.
  6. Heat through until spinach is wilted and tofu is warmed through.
  7. Serve!

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