Chickpea & Vegetable Madras Curry:
- This slow-cooked Madras curry combines chickpeas and colourful vegetables for a hearty, plant-based meal.
- Aromatic spices like cumin, turmeric, coriander and garam masala give the dish warmth, flavour and depth.
- Layer ingredients and allow flavours to develop gently over low heat.
- Serve with rice or flatbread for a balanced, nourishing meal that’s rich in fibre, texture and satisfying savoury taste.
INGREDIENTS
- 2 teaspoons extra virgin olive oil
- 2 tablespoons Madras curry paste
- 1 cup vegetable or beef liquid stock
- 400ml can light coconut cream
- 1 large red capsicum, cut into 2cm pieces
- 500g potatoes, cut into 2cm pieces
- 250g carrots, cut into rounds
- 250g pumpkin or sweet potato, cut into 2cm chunks
- 200g cauliflower, trimmed, cut into florets (can use frozen also)
- 1 x 400g can chopped tomatoes
- 300g green beans, trimmed, halved
- 400g can chickpeas, drained, rinsed
- 1 Lebanese cucumber, chopped finely
- 2 tablespoons fresh coriander leaves, chopped, plus extra to serve
- 1 cup plain Greek-style yoghurt
- 4 naan bread, warmed or ¾ cup cooked rice per person
METHOD
- Heat oil in a medium fry pan over medium heat. Add curry paste. Cook, stirring, for 30 seconds or until fragrant. Add stock. Bring to a simmer.
- Transfer to a slow cooker, turned on low.
- Add in the coconut cream, capsicum, potatoes, carrots, sweet potato, chickpeas and canned tomatoes.
- Cover and cook on or low for 3 hours. Add cauliflower and green beans. Cook for another hour or until beans and cauliflower are just tender.
- Combine cucumber, coriander and yoghurt in a bowl, season with a little salt and pepper. Serve curry with naan bread, and yoghurt or with rice. Add extra coriander to the curry upon serving if desired.
Serves 6
This dish is a great one to freeze extras of and will keep in the fridge for around 3 days.
