Chickpea and Vege Curry

Legumes are full of goodness as well as being cheap, tasty and convenient to use.

Preparation time

30 minutes

Serves

4

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What you need

• 1 tablespoon oil

• 1 onion, chopped

• 1 teaspoon garlic, crushed

• 2 teaspoons curry powder

• 1 can light coconut milk

• 2 medium carrots, cut into 1cm slices, skin on

• 2 medium potatoes, cut into cubes, skin on

• 4 florets cauliflower, cut into smaller pieces

• 1 can crushed tomatoes

• 1 can chickpeas, drained and rinsed

• 1 cup green beans, frozen

• Coriander, chopped and cashew nuts (optional) to garnish

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Method

1. Heat oil in a heavy bottomed pan, add onion and stir over medium heat for a few minutes until softened.

2. Add garlic and curry powder and cook for a few minutes, stirring constantly.

3. Add coconut milk, carrots, and potatoes. Simmer for around 15 minutes, until vegetables are cooked.

4. Add cauliflower, canned tomatoes, chickpeas, and frozen beans and cook for a further 10 minutes.

5. Serve over brown rice, with a garnish of chopped coriander and cashew nuts.

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Variations

• Add extra vegetables for extra nutrition

Did you know?

• This recipe works well with frozen cauliflower