Chickpea, vegetable and coconut curry

This low-cal, low-fat vegetarian curry is bursting with vibrant flavour, perfect for a cooler night!

Recipe «Chickpea, vegetable and coconut curry» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author Gomer would need: 2 tsp olive oil, 1 red onion, finely chopped, 2 garlic cloves, crushed, 2 tsp finely grated 
fresh ginger, 1 long green chilli, deseeded, finely chopped , 2 tsp brown mustard seeds, 2 tsp curry powder, 10 fresh curry leaves , 375ml Massel vegetable liquid stock, 125ml reduced-fat coconut milk, 300g carrots, peeled, cut into 1cm pieces, 400g can chickpeas, rinsed, drained, 350g broccoli, trimmed, cut into florets, 150g frozen peas, 2 cups steamed quinoa, to serve, 1/4 cup natural yoghurt, to serve.

Ingredients:

• 2 tsp olive oil 
• 1 red onion, finely chopped 
• 2 garlic cloves, crushed 
• 2 tsp finely grated 
fresh ginger 
• 1 long green chilli, deseeded, finely chopped 
• 2 tsp brown mustard seeds 
• 2 tsp curry powder 
• 10 fresh curry leaves 
• 375ml Massel vegetable liquid stock 
• 125ml reduced-fat coconut milk 
• 300g carrots, peeled, cut into 1cm pieces 
• 400g can chickpeas, rinsed, drained 
• 350g broccoli, trimmed, cut into florets 
• 150g frozen peas 
• 2 cups steamed quinoa, to serve 
• 1/4 cup natural yoghurt, to serve 
• 4 pappadums, microwaved, to serve 
• Fresh coriander leaves, to serve 

Instructions

1. Heat oil in a saucepan over high heat. Add onion. Cook, stirring, for 5 minutes or until soft. Add garlic, ginger, chilli, spices and curry leaves. Cook, stirring, for 1 minute.
2. Add stock and milk. Bring to boil. Add carrot and chickpeas. Reduce heat to low. Cover. Simmer, stirring occasionally, for 10 minutes.
3. Add broccoli and peas. Simmer, covered, for 5 minutes or until vegies are just tender. Divide among plates. Serve with quinoa, yoghurt and pappadums. Top with coriander.