Coconut Chickpea Curry Noodles

Coconut Chickpea Curry Noodles is a 25-minute fakeaway dinner. Pick estimates $4.10 a serving, below the catalog average of $5.05, with 20g of protein and 640 kcal. You need stove and 7 ingredients.

• 25 minCook time
• $4.10Est. cost
• 640Calories
• 20gProtein
• 84gCarbs
• 25gFat

Estimated cost per serving at a mid-range supermarket. Real prices vary by store and week.

Ingredients

• 🍜Rice NoodlesPantry3 oz
• 🫘ChickpeasPantry¾ cup
• 🥥Coconut MilkPantry¾ cup
• 🍛Curry PowderPantry1½ tsp
• 🥬Baby SpinachProduce1 cup
• 🧅Yellow OnionProduce½ piece
• 🍋LimeProduce½ piece

Method

1. Sauté the sliced onion in a wide pan with a splash of oil over medium heat for 5 minutes.
2. Add the curry powder and cook for 1 minute until the pan smells warm and toasty.
3. Pour in the coconut milk and half a cup of water and bring to a gentle simmer.
4. Add the drained chickpeas and simmer for 6 minutes so the sauce thickens slightly.
5. Drop in the rice noodles and cook for 4 minutes, stirring so they separate in the sauce.
6. Stir the spinach through until wilted and finish with a squeeze of lime.

You'll need

Allergen tags come from the recipe, not from the products you buy — always check the label.

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