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.

Recipe «Creamy chickpea and vegetable curry» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 3:50 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.