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.



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


Step 1
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.

Step 2
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.

Step 3
Combine cucumber, coriander and yoghurt in a bowl. Serve remaining curry with naan bread, yoghurt mixture and extra coriander.