Creamy Chickpea and Vegetable Curry
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If you love spicy and flavourful curries bursting with fresh vegetables, then this Chickpea and Vegetable Curry may be the perfect dinner for you and your family tonight. Not only is the curry a tasty treat, but it's also surprisingly easy to make. Plus, it's a great way to get your daily quota of veggies – a whopping seven serves of vegetables all in one hearty dish!
With that being said, let's take a look at the ingredients and steps you'll need to recreate this comforting meal:
1. 2 tsp of vegetable oil
2. 2 tbsp of Madras curry paste
3. 1 cup of vegetable liquid stock
4. 400ml can of light coconut cream
5. 1 large red capsicum, cut into 2cm pieces
6. 1kg of pumpkin, cut into 2cm pieces
7. 1 small cauliflower, trimmed, cut into florets
8. 3 tomatoes, roughly chopped
9. 300g of green beans, trimmed, halved
10. 400g can of chickpeas, drained, rinsed
11. 1 Lebanese cucumber, grated
12. 2 tbsp fresh coriander leaves, chopped, plus extra to serve
13. 1 cup plain Greek-style yoghurt (or your choice of dairy-free yoghurt)
14. 4 plain naan, warmed
To make the dish, start by heating the oil in a medium saucepan over medium heat. Add the curry paste and cook for 30 seconds, stirring regularly. Pour the stock in and bring it to a simmer. Then, transfer your vegetable and paste mixture into a slow cooker. Add the coconut cream, capsicum, and pumpkin to the slow cooker and season as desired. Cover and cook on high for 1 hour 30 minutes (or low for 3 hours).
After that, add the cauliflower and tomato to the slow cooker and cook for an additional 15 minutes. Add the beans and chickpeas and cook for a further 30 minutes, or until the beans are just tender. Once finished, combine a Lebanese cucumber (grated), two tablespoons of fresh coriander leaves (chopped), and a cup of plain Greek-style yoghurt (or your choice of dairy-free yoghurt).
Serve the delicious curry with four plain naans that have been warmed, your yoghurt mixture, and, of course, some extra chopped coriander leaves.
Members, we know that amazing taste doesn’t always require a lot of work, and this recipe nails that concept. Let us know in the comments below how this delicious Chickpea and Vegetable Curry turned out for you!
Source: Taste
With that being said, let's take a look at the ingredients and steps you'll need to recreate this comforting meal:
1. 2 tsp of vegetable oil
2. 2 tbsp of Madras curry paste
3. 1 cup of vegetable liquid stock
4. 400ml can of light coconut cream
5. 1 large red capsicum, cut into 2cm pieces
6. 1kg of pumpkin, cut into 2cm pieces
7. 1 small cauliflower, trimmed, cut into florets
8. 3 tomatoes, roughly chopped
9. 300g of green beans, trimmed, halved
10. 400g can of chickpeas, drained, rinsed
11. 1 Lebanese cucumber, grated
12. 2 tbsp fresh coriander leaves, chopped, plus extra to serve
13. 1 cup plain Greek-style yoghurt (or your choice of dairy-free yoghurt)
14. 4 plain naan, warmed
To make the dish, start by heating the oil in a medium saucepan over medium heat. Add the curry paste and cook for 30 seconds, stirring regularly. Pour the stock in and bring it to a simmer. Then, transfer your vegetable and paste mixture into a slow cooker. Add the coconut cream, capsicum, and pumpkin to the slow cooker and season as desired. Cover and cook on high for 1 hour 30 minutes (or low for 3 hours).
After that, add the cauliflower and tomato to the slow cooker and cook for an additional 15 minutes. Add the beans and chickpeas and cook for a further 30 minutes, or until the beans are just tender. Once finished, combine a Lebanese cucumber (grated), two tablespoons of fresh coriander leaves (chopped), and a cup of plain Greek-style yoghurt (or your choice of dairy-free yoghurt).
Serve the delicious curry with four plain naans that have been warmed, your yoghurt mixture, and, of course, some extra chopped coriander leaves.
Members, we know that amazing taste doesn’t always require a lot of work, and this recipe nails that concept. Let us know in the comments below how this delicious Chickpea and Vegetable Curry turned out for you!
