adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Chickpea, carrot and lemon curry recipe
Chickpea, carrot and lemon curry recipe
0 Likes
Prep Time:
15 minutes
Cook Time:
485 minutes
Total Time:
500 minutes
Effortless meatless meal made in a slow cooker. Minimal stirring required.
Ingredients:
  • 2 lemons
  • 500g dried chickpeas
  • 16.80 gm melted coconut oil or vegetable oil
  • 1 brown onion, thinly sliced
  • 1 bunch coriander, stems finely chopped, leaves reserved
  • 20.00 ml finely grated ginger
  • 1 long red chilli, thinly sliced (optional)
  • 20.00 ml ground turmeric
  • 2 tsp garam masala
  • 800ml coconut milk
  • 2 bunches Dutch carrots*, trimmed, peeled, halved lengthways
  • 70g chopped kale
  • Steamed brown basmati rice, to serve
Instructions:
  • In a spacious bowl, submerge the chickpeas in cold water and let them soak overnight. Drain thoroughly before using.
  • In a slow cooker, mix together coconut oil or vegetable oil, onion, coriander stem, ginger, garlic, optional chilli, turmeric, and garam masala until well combined.
  • Slice the lemon thinly, then combine chickpeas, coconut milk, carrot, sliced lemon, and 2 cups (500ml) water with the onion mixture in the slow cooker. Cook covered on low for 8 hours or until chickpeas and carrots are tender.
  • Squeeze the last fresh lemon for juice. Stir in the kale to the slow cooker and cook until wilted, about 5 mins. Mix in the freshly squeezed lemon juice.
  • Serve the chickpea mixture and rice in individual bowls, then garnish with the reserved coriander leaves before serving.

Similar Recipes