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Creamy chickpea and vegetable curry
Creamy chickpea and vegetable curry
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Prep Time:
20 minutes
Cook Time:
230 minutes
Total Time:
250 minutes
Savoury slow-cooked vegetarian curry loaded with 7 veggies. Enjoy for dinner and save leftovers for lunch.
Ingredients:
  • 9.20 gm vegetable oil
  • 56.00 gm Madras curry paste
  • 255.00 gm vegetable liquid stock
  • 400ml can light coconut cream
  • 1 large red capsicum, cut into 2cm pieces
  • 1kg pumpkin, cut into 2cm pieces
  • 1 small cauliflower, trimmed, cut into florets
  • 3 tomatoes, roughly chopped
  • 300g green beans, trimmed, halved
  • 400g can Chickpeas, drained, rinsed
  • 1 Lebanese cucumber, grated
  • 40.00 ml fresh coriander leaves, chopped, plus extra to serve
  • 250.00 ml plain Greek-style yoghurt (or your choice of dairy-free yoghurt)
  • 4 Kitchen plain naan, warmed
Instructions:
  • In a saucepan over medium heat, heat oil, then stir in curry paste for 30 seconds until fragrant. Pour in stock and bring to a simmer. Transfer mixture to a slow cooker.
  • Combine coconut cream, capsicum, and pumpkin in the slow cooker. Season to taste, cover, and cook on high for 1 hour 30 minutes (or low for 3 hours). Stir in cauliflower and tomato and cook for an additional 15 minutes. Finally, add beans and chickpeas and cook for another 30 minutes or until beans are tender.
  • In a bowl, mix cucumber, coriander, and yogurt. Serve the leftover curry with naan bread, the yogurt mixture, and additional coriander on the side.

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