Name: Vegetable and chickpea curry
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Yield: 4
Ingredients: 1 tablespoon vegetable oil; 1 large onion, chopped; 2 garlic cloves, crushed; 2 teaspoon grated ginger; 2 teaspoon ground cumin; 2 teaspoon ground coriander; 1 teaspoon ground turmeric; 1/2 teaspoon ground chilli; ground cardamom; 1 1/2 cup (375ml) vegetable stock; 500 gram kumara, peeled, cut into chunks; 400 gram can diced tomatoes; 500 gram cauliflower, cut into florets; 2 zucchini, cut into 2 cm slices; 400 gram can chickpeas, drained and rinsed; steamed basmati rice, to serve

Vegetable and chickpea curry

Skip to Recipe

Serves 4

Prep

30M

Cook

50M

Total

1H 20M

Ingredients

1 tablespoon vegetable oil

1 large onion, chopped

2 garlic cloves, crushed

2 teaspoon grated ginger

2 teaspoon ground cumin

2 teaspoon ground coriander

1 teaspoon ground turmeric

1/2 teaspoon ground chilli

ground cardamom

1 1/2 cup (375ml) vegetable stock

500 gram kumara, peeled, cut into chunks

400 gram can diced tomatoes

500 gram cauliflower, cut into florets

2 zucchini, cut into 2 cm slices

400 gram can chickpeas, drained and rinsed

steamed basmati rice, to serve

Method

1.Heat oil in a large saucepan on medium-low. Sauté onion, garlic, ginger and spices for 4-5 minutes, until tender and lightly golden.

2.Add stock, stirring and scraping bottom of pan. Stir in kumara and tomatoes. Bring to boil, then reduce heat to low. Cook, covered, for 10 minutes.

3.Add cauliflower and zucchini. Cook for 25-30 minutes, until vegetables are tender. Stir in chickpeas and simmer for 5 minutes. Serve with basmati rice.

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