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Slow Cooked Chickpea and Vegetable Madras Curry Recipe

Simone Austin
Written by Simone Austin | Dietitian

Serves 6


  • 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


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.

This dish is a great one to freeze extras of and will keep in the fridge for around 3 days.