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.

Ingredients (14)

  • 2 tsp vegetable oil
  • 2 tbsp Madras curry paste
  • 1 cup vegetable stock
  • 400ml can Coles 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 Coles Chickpeas, drained, rinsed
  • 1 Lebanese cucumber, grated
  • 2 tbsp fresh coriander leaves, chopped, plus extra to serve
  • 1 cup plain Greek-style yoghurt (or your choice of dairy-free yoghurt)
  • 4 Coles Kitchen plain naan, warmed
  • Step 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.
  • Step 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.
    • Step 3
      Combine cucumber, coriander and yoghurt in a bowl. Serve remaining curry with naan bread, yoghurt mixture and extra coriander.

0 Comments

Follow Me On Instagram