Vegetable Chickpea Curry

    Vegetable Chickpea Curry

    1save
    2hours25min


    1 person made this

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

    nan22kiwis Queensland, Australia

    Ingredients
    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

    Directions
    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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