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Vegetable and chickpea curry
Vegetable and chickpea curry
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Prep Time:
15 minutes
Cook Time:
240 minutes
Total Time:
255 minutes
Delicious vegetarian curry slow-cooked to perfection.
Ingredients:
  • 18.40 gm vegetable oil
  • 1 large brown onion, chopped
  • 2 garlic cloves, crushed
  • 20.00 gm curry powder
  • 7.50 gm ground cumin
  • 800g can diced tomatoes
  • 1/2 lemon, juiced
  • 300g can chickpeas, drained, rinsed
  • 150g orange sweet potato, peeled, diced
  • 1 large carrot, peeled, diced
  • 1 small red capsicum, diced
  • 250g cauliflower, cut into florets
  • 100g button mushrooms, halved
  • 4 small yellow squash, halved
  • 250g broccoli, cut into florets
  • Steamed jasmine rice, to serve
  • Natural yoghurt, to serve (optional)
  • Salt, to season
Instructions:
  • In a large saucepan over medium heat, warm the oil. Add the onion and stir frequently for 2 to 3 minutes until soft. Stir in the garlic, curry powder, and cumin and cook for 1 minute until fragrant.
  • Gently fold in the tomatoes, then simmer until the sauce thickens (about 3 minutes). Stir in 1/2 cup cold water, 2 tablespoons of lemon juice, chickpeas, and vegetables. Increase heat to high and bring to a boil.
  • Pour the curry into a slow cooker, cover it, and let it cook on HIGH for 4 hours or LOW for 6 hours. Season with salt and pepper. Serve the flavorful curry over rice with a dollop of yogurt on the side.

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