Vegetable and chickpea curry

Cooking Vegetarian Vegetable and chickpea curry

This healthy vegetarian curry recipe requires a slow cooker.

Lables: Vegetarian Egg free Fish free Gluten free Peanut free Shellfish free Soy free Tree nut free Wheat free
  1. Heat oil in a large saucepan over medium heat. Add onion. Cook, stirring often, for 2 to 3 minutes or until onion is soft. Add garlic, curry powder and cumin. Cook, stirring, for 1 minute or until aromatic.
  2. Stir in tomatoes. Simmer for 3 minutes or until sauce thickens. Add 1/2 cup cold water, 2 tablespoons lemon juice, chickpeas and vegetables. Increase heat to high. Bring to the boil.
  3. Spoon curry into slow cooker. Cover and cook on HIGH for 4 hours or LOW for 6 hours. Season with salt and pepper. Spoon curry over rice. Serve with yoghurt.

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1 tbsp vegetable oil
1 large brown onion, chopped
2 garlic cloves, crushed
2 tbsp curry powder
3 tsp 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 and natural yoghurt, to serve
Salt, to season

Adv

Autors
Preparation time
15
Cooking time
4:00
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Vegetarian
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