Creamy chickpea and vegetable curry

Cooking Vegetarian Creamy chickpea and vegetable curry

Boasting 7 serves of vegetables, this vegetarian curry is slow cooked perfection. Enjoy for dinner tonight and savour leftovers for lunch later in the week.

Lables: High fibre Fish free Shellfish free
  1. Heat oil in a medium saucepan over medium heat. Add curry paste. Cook, stirring, for 30 seconds or until fragrant. Add stock. Bring to a simmer. Transfer to slow cooker.
  2. Add coconut cream, capsicum and pumpkin to slow cooker. Season. Cover. Cook on high for 1 hour 30 minutes (or low for 3 hours). Add cauliflower and tomato. Cook for 15 minutes. Add beans and chickpeas. Cook for a further 30 minutes or until beans are just tender.
  3. Combine cucumber, coriander and yoghurt in a bowl. Serve remaining curry with naan bread, yoghurt mixture and extra coriander.

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2 tsp vegetable oil
2 tbsp Madras curry paste
1 cup Massel 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
2 tbsp fresh coriander leaves, chopped, plus extra to serve
1 cup plain Greek-style yoghurt
4 naan bread, warmed

Adv

Autors
Preparation time
20
Cooking time
3:50
Difficulty
Medium
Serves
6 people
Method
Baking
Category
Vegetarian
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