Vegetable and chickpea curry

Recipes / Vegetarian

This healthy vegetarian curry recipe requires a slow cooker.

Recipe «Vegetable and chickpea curry» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 4:00 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

  • 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 

Instructions

  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.