The slow cooked vegetable and chickpea curry is a healthy vegetarian curry that has been slowly cooked to perfection. Enjoy for dinner tonight and then savour the leftovers for your lunch the next day. Vegetable chickpea curry is a satisfying and comforting Indian inspired flavorsome vegetarian dish.
View steps to make Slow Cooked Vegetable and Chickpea Curry Slow Cooked Vegetable and Chickpea Curry Ingredients 1 Tbsp Vegetable Oil 1 Brown Onion (Large) Chopped 2 Garlic Clove Crushed 2 Tbsp Curry Powder 3 tsp Ground Cumin 800 g Tomato Diced ½ Lemon Juiced 300 g Chickpeas Drained and Rinsed 150 g Sweet Potato Peeled and Diced 1 Carrot (Large) Peeled and Chopped 1 Capsicum (Red) Diced 250 g Cauliflower Cut into florets 100 g Button Mushrooms Halved 4 Yellow Squash (Small) Halved 250 g Broccoli Cut into florets Jasmine Rice Steamed to serve Natural Yoghurt To serve
Add ingredients to shopping list Utensils Making the Slow Cooked Vegetable and Chickpea Curry Heat the Vegetable Oil in a large saucepan over medium heat. Add the brown onion and cook, stirring often, for 2-3 minutes or until soft. Add the crushed garlic clove, curry powder and ground cumin and cook, stirring, for 1 minute or until aromatic. Stir in the tomato and simmer for 3 minutes or until sauce thickens. Add in half a cup of cold water, 2 tablespoons of lemon juice, chickpeas and the vegetables ( sweet potato, carrot, capsicum, cauliflower, button mushrooms, yellow squash and broccoli). Increase the heat to high to bring to the boil. Spoon the curry into the slow cooker. Cover the slow cooker and cook on high for 4 hours or low for 6 hours. Spoon the curry over rice and season with salt and pepper to taste. Serve with natural yoghurt.
Tagged in Dinner Recipes Published on Posted on March 10, 2018 May 5, 2020 Add Comment