Creamy Chickpea and Vege Curry
Last winter I bought a slow cooker and this has become my favourite recipe to make. Boasting 7 serves of vegetables, this vegetarian curry is slow cooked perfection. I can pop it on in the morning, have a busy day in the clinic and then relax as my dinner is already made. Enjoy for dinner tonight and savour leftovers for lunch later in the week.
CREAMY CHICKPEA AND VEGETABLE CURRY
2 teaspoons vegetable oil
2 tablespoons Madras curry paste
1 cup Massel vegetable liquid stock
400ml can light coconut cream
1 large red capsicum, cut into 2cm pieces
1kg pumpkin, cut into 2cm pieces
1 small cauliflower, trimmed, cut into florets
3 tomatoes, roughly chopped
300g green beans, trimmed, halved
400g can chickpeas, drained, rinsed
1 Lebanese cucumber, grated
2 tablespoons fresh coriander leaves, chopped, plus extra to serve
1 cup plain Greek-style yoghurt
4 naan bread, warmed
Heat oil in a medium saucepan over medium heat. Add curry paste. Cook, stirring, for 30 seconds or until fragrant. Add stock. Bring to a simmer. Transfer to slow cooker.
Add coconut cream, capsicum and pumpkin to slow cooker. Season. Cover. Cook on high for 1 hour 30 minutes (or low for 3 hours). Add cauliflower and tomato. Cook for 15 minutes. Add beans and chickpeas. Cook for a further 30 minutes or until beans are just tender.
Combine cucumber, coriander and yoghurt in a bowl. Serve remaining curry with naan bread, yoghurt mixture and extra coriander.