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Vegetable and chickpea curry
Vegetable and chickpea curry
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Satisfying curry for all diets.
Ingredients:
  • 18.40 gm vegetable oil
  • 1 brown onion, chopped
  • 800g butternut pumpkin, peeled, deseeded, cut into 2cm pieces
  • 150g green beans, topped, halved crossways
  • 1 400g can chickpeas, rinsed, drained
  • 1 350g can korma curry sauce
  • 125ml (1/2 cup) water
  • 300g (1 1/2 cups) basmati rice
  • 2 ripe tomatoes
  • 1 Lebanese cucumber
  • 125.00 ml fresh coriander leaves
Instructions:
  • In a large saucepan over medium heat, warm the oil until shimmering. Add the onion and sauté, uncovered, stirring occasionally, for 5 minutes until it turns soft and golden.
  • Combine pumpkin, beans, chickpeas, curry sauce, and water in a pot. Bring to a boil over medium-high heat. Lower the heat to medium-low, cover, and simmer for 15 minutes, stirring occasionally, until vegetables are tender.
  • Prepare the rice in a large saucepan of salted boiling water according to package instructions until tender. Drain and keep warm by covering.
  • Finely chop the tomatoes and cucumber, and roughly chop the coriander. Combine them in a small bowl.
  • Plate up the vegetable and chickpea curry over a bed of fluffy rice, and top it with the delicious tomato mixture on the side.

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