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Vegetable & Chickpea Curry Recipe

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This recipe for Vegetable & Chickpea Curry is from Our Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tablespoon vegetable oil
1 large brown onion, chopped
2 garlic cloves, crushed
2 tablespoons curry powder
3 teaspoons 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
steamed jasmine rice and natural yoghurt, to serve
Directions:
Directions:
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.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
Quick to prep, then forget about it in your slow cooker for 4 hours!

 

 

 

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