Chick pea and Vegetable Curry

Chick pea and Vegetable Curry

What you need

  • Canola or olive oil 1 tablespoon.
  • Onion 1 large, chopped.
  • Crushed garlic 2 teaspoons.
  • Curry powder 1 - 2 tablespoons (depending on how hot you like it).
  • Light coconut milk 1 x 400g can.
  • Carrots 2 medium, sliced into 1cm slices.
  • Zucchini 2 medium, sliced into 1cm slices.
  • Potatoes 2 -3 medium cut into cubes (leave skin on if possible).
  • Crushed tomatoes 1 x 400g can.
  • Chick peas 1 x 400g can, drained.
  • Beans 1 cup frozen.
  • Coriander chopped (optional) to garnish.

Preparation time: 15 minutes
Cooking time: 30 minutes

Method

  • Heat oil in heavy bottomed pan, add onion and stir over medium heat for a few minutes until softened.
  • Add garlic and curry powder and cook for a further minute.
  • Add coconut milk, carrots, zucchini and potatoes.
  • Cook for around 20 minutes until vegetables are cooked.
  • Add tomatoes, chickpeas and frozen beans and cook for a further 5 minutes.
  • Serve over brown rice garnished with chopped coriander.

Serves 4

TIP: You could use firm tofu, nuts or omelette strips.

 

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