Kūmara & chickpea curry

This Thai-inspired kūmara and chickpea curry is a wholesome and satisfying meal, with vibrant vegetables and tofu served perfectly over steamed rice
Kūmara & chickpea curry



Step 1

Heat oil in a large saucepan over low heat. Cook garlic, ginger, curry paste and kūmara, stirring, for 5 minutes or until kūmara is tender. Stir in coconut milk and stock. Blend or process in batches until smooth.

Step 2

Return curry to pan, bringing to a simmer. Add tofu, chickpeas, broccoli, capsicum and green beans. Simmer for 5 minutes or until veges are just tender. Season.

Step 3

Top curry with coriander and serve with steamed rice and lime wedges.

Not suitable to freeze.

If you’re following a strict vegetarian diet, when buying the curry paste, check the label to ensure it doesn’t contain any animal products.

Test Kitchen tip

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