Easy Chickpea And Mince Curry


You can’t go past a yummy curry when it comes to tasty winter food. Not only will the spices warm you up, they’ll also give your metabolism a boost, meaning extra calorie burning and weight loss, without even trying!

This delish curry uses nutrient dense chickpeas as its base. Chickpeas are not only cheap and filling, but packed full of fibre and plant based protein, both essential for healthy weight loss.  Protein in particular is especially critical when you’re exercising regularly as it helps with muscle repair.

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Plant based protein (as opposed to animal based protein), is digested more easily than its animal counterpart, meaning your body is supplied with the nutrients that it needs quickly and efficiently.

Chickpeas are combined with lean beef mince which also adds a healthy serving of protein, along with haem-iron. Haem iron refers to iron which is readily absorbed by the body.

Lean red meat is generally one of the best sources of this type of iron which we need for healthy growth and to prevent fatigue. Haem iron can actually help increase your overall iron absorbency as it boosts the bodies ability to take in the iron found in food sources like plants.

This curry is also an excellent flu-fighter due to the inclusion of ginger and garlic well known for their anti-bacterial and anti-microbial properties.



  • 400g can chickpeas, drained and rinsed
  • 500g lean beef mince
  • 400g can diced tomatoes
  • 1 cup peas (fresh or frozen)
  • 1 brown onion, diced
  • 1 clove of garlic, crushed
  • ½ carrot, diced
  • Thumb sized piece of ginger, peeled and grated
  • 2 tbsp olive oil
  • 2 tbsp balti curry paste
  • 2 tbsp lemon juice
  • 1 tsp cumin seeds
  • Steamed basmati or brown rice to serve

Add 1/4 peas (optional)


  1. Prepare rice according to packet instructions (or place in microwave, ready to be cooked before step 10).
  2. Heat oil in a large, heavy based saucepan over medium to high heat.
  3. Saute onion, ginger, garlic and cumin seeds for a couple of minutes or until onion starts to soften and go transparent.
  4. Stir in curry paste and cook, stirring, for one minute or until fragrant.
  5. Add mince to the pan and use a wooden spoon to break up clumps and coat well in other ingredients.
  6. Cook for 5-6 minutes or until mince is browned through.
  7. Stir in tomatoes and carrot.
  8. Bring to the boil then reduce heat to medium.
  9. Cover pan and simmer for 15 minutes or until mixture has thickened.
  10. Stir in chickpeas, peas and lemon juice.
  11. Allow to soften (2-3 minutes).
  12. Serve while hot with rice and fresh herbs (if desired)

Makes 4 servings – Cal per serve – 430 

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