Recipes » Recipes for Community » Chickpea & Vegie Curry

Chickpea & Vegie Curry

Recipes » Recipes for Community » Chickpea & Vegie Curry

Chickpea & Vegie Curry

Serves 4-6

Ingredients

1 tablespoon extra-virgin olive oil
1 onion, sliced
1 clove of garlic, crushed
½ tsp ginger, grated
2 tablespoons of red curry paste
1 carrot, diced
75g pumpkin, diced
½ head of broccoli, diced
½ head of cauliflower, diced
400g can of coconut flavoured evaporated milk
75g green beans, sliced
400g can of chickpeas, drained and rinsed
Cooked rice and Greek yoghurt for serving

Method

  1. Heat oil in a large saucepan or frypan. Add onion, garlic and ginger. Cook, stirring, over medium heat until the onion has softened.
  2. Stir in the curry paste.
  3. Add carrot, pumpkin, broccoli, cauliflower and evaporated milk. Turn the heat down to low and simmer, covered, for 20 minutes.
  4. Add green beans and chickpeas and cook for a further 5 minutes or until vegetables are tender.
  5. Serve with rice and a dollop of Greek yoghurt.