Vegetable and chickpea curry

Vegetable and chickpea curry
Vegetable and chickpea curry

Serves 4



2 garlic cloves, crushed 

2 tablespoons curry powder 

3 teaspoons ground cumin 

2x 400g can diced tomatoes 

300g can chickpeas, drained, rinsed 

150g orange sweet potato, peeled, diced 

1 large carrot, diced 

1 small red capsicum, diced  

250g cauliflower, cut into florets 

100g button mushrooms, cut in half 

4 small yellow squash, cut in half 

250g broccoli, cut into florets 

Steamed jasmine rice, to serve 

1 tablespoon olive oil  

1 large brown onion, finely chopped 



  1. Heat oil in a large saucepan over medium heat. 
  2. Add onion. Cook, stirring often, for 2 to 3 minutes or until onion is soft. 
  3. Add garlic, curry powder and cumin and cook for 1 minute. 
  4. Add tomatoes and cook for 3 minutes. 
  5. Add ½ cup water, chickpeas and all the vegetables. Turn the heat to high and bring to the boil. 
  6. Spoon the curry into the slow cooker and cook on high for 4 hours or low for 6 hours. If you don't have a slow cooker, you could place all ingredients in an oven proof dish, cover and cook in a 110°c in the oven. 
  7. Add some pepper and a small amount of salt. 
  8. Spoon the curry on the rice. 


Tip: Add a squeeze of lemon juice with the chickpeas to really make the flavours in this dish sing! Top with a dollop of natural yoghurt when serving. 


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