Vegetable Chickpea Curry

    2 hours 25 minutes

    A tasty vegetarian curry that has great flavour and colour, and can easily be multiplied to feed a crowd.


    Queensland, Australia
    9 people made this

    Serves: 4 

    • 2 tablespoons olive oil or ghee
    • 2 onions, coarsely chopped
    • 3 cloves garlic, crushed
    • 1 teaspoon ground coriander
    • 1/2 teaspoon chilli powder (or to taste)
    • 1 teaspoon ground cumin
    • 1/8 teaspoon ground cinnamon
    • 1 sweet potato, diced
    • 2 potatoes, diced
    • 3 carrots, sliced
    • handful green beans, cut in 2cm pieces
    • 1 (400g) tin chickpeas, drained and rinsed
    • 1 1/2 cups hot vegetable broth (make your own or water and a vegetable stock cube)
    • 1 1/2 cups of tomato purée (passata)
    • 1/4 teaspoon salt
    • 2 curry leaves

    Preparation:15min  ›  Cook:2hours10min  ›  Ready in:2hours25min 

    1. In a large heavy based saucepan, heat 2 tablespoons olive oil or ghee.
    2. Fry onions until soft, add garlic and fry for two minutes.
    3. Add coriander, chilli, cumin and cinnamon then stir frying until it smells good, about 10 minutes.
    4. Add all the vegetables then stir until everything is hot. Add the chickpeas, vegetable broth and tomato puree then stir to combine. Add salt to taste and curry leaf.
    5. Simmer gently for two hours or until vegetables are thoroughly cooked.
    6. Serve with rice and naan.

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