Vegetable and Chickpea Curry
Heat oil in a large saucepan over medium heat. Add onion. Cook, stirring often, for 2 to 3 minutes or until onion is soft. Add garlic, curry powder and cumin. Cook, stirring, for 1 minute or until …
- Cook6 h 40 min
- Total6 h 40 min
- Serves4
- LevelAdvanced
Ingredients
- 1 tbsp. vegetable oil
- 1 large brown onion, chopped
- 2 garlic cloves, crushed
- 2 tbsps. curry powder
- 3 tsps. ground cumin
- 800g can diced tomatoes
- 1/2 lemon, juiced
- 300g can chickpeas, drained, rinsed
- 150g orange sweet potato, peeled, diced
- 1 large carrot, peeled, diced
- 1 small red capsicum, diced
- 250g cauliflower, cut into florets
- 100g button mushrooms, halved
- 4 small yellow squash, halved
- 250g broccoli, cut into florets
- to serve Steamed jasmine rice
- to serve Natural yoghurt
- Salt, to season
Method
- Heat oil in a large saucepan over medium heat. Add onion. Cook, stirring often, for 2 to 3 minutes or until onion is soft. Add garlic, curry powder and cumin. Cook, stirring, for 1 minute or until aromatic.
- Stir in tomatoes. Simmer for 3 minutes or until sauce thickens. Add 1/2 cup cold water, 2 tablespoons lemon juice, chickpeas and vegetables. Increase heat to high. Bring to the boil.
- Spoon curry into slow cooker. Cover and cook on HIGH for 4 hours or LOW for 6 hours. Season with salt and pepper. Spoon curry over rice. Serve with yoghurt.
