Name: Kūmara & chickpea curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 2 tablespoons vegetable oil; 2 cloves garlic, chopped; 1 tablespoon finely grated fresh ginger; ¼ cup (75g) Thai red curry paste; 1 medium (400g) orange kūmara, grated coarsely; 270ml can coconut milk; 2 cups (500ml) vegetable stock; 200g firm tofu, cubed; 400g can chickpeas, drained, rinsed; 100g broccoli, cut into florets; 1 medium (200g) red capsicum, chopped coarsely; 120g green beans, trimmed; ⅓ cup coriander leaves; Steamed rice, lime wedges, to serve

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

Serves 4

Prep

10M

Cook

20M

Total

30M

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Ingredients

2 tablespoons vegetable oil

2 cloves garlic, chopped

1 tablespoon finely grated fresh ginger

¼ cup (75g) Thai red curry paste

1 medium (400g) orange kūmara, grated coarsely

270ml can coconut milk

2 cups (500ml) vegetable stock

200g firm tofu, cubed

400g can chickpeas, drained, rinsed

100g broccoli, cut into florets

1 medium (200g) red capsicum, chopped coarsely

120g green beans, trimmed

⅓ cup coriander leaves

Steamed rice, lime wedges, to serve

Method

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

Woman's Weekly Food

Ingredients

Method

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