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Vegetable chickpea curry

Vegetable chickpea curry

Total Time
40 min
20 min
20 min
To mix things up a bit, we suggest that you try spooning the curry over some baked potatoes. For the tastiest baked potatoes, scrub and poke them with a fork, then bake on a baking sheet at 200°C until fork-tender, which should take about 45 minutes. Scoop out the flesh and mash with some 99% fat-free plain Greek yoghurt; season with salt and pepper to taste. Spoon back into the shell and serve with the curry.


Brown onion

1 large, finely chopped


2 clove(s), crushed

Fresh ginger

1 tbs, finely grated

Curry powder

1 tsp

Ground cumin

½ tsp

Ground coriander

½ tsp

Red capsicum

1 medium, diced


1 small, diced


150 g, cut into bite sized florets

Canned chickpeas, rinsed and drained

1 cup(s), (175g)

Vegetable stock

½ cup(s), (125ml)

Lime juice

1 tsp

Oil spray

1 x 3 second spray(s)


  1. Lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Cook onion, stirring, for 5 minutes or until light golden. Add garlic, ginger, curry, cumin and coriander and cook, stirring, for 30 seconds or until fragrant. Add capsicum, eggplant and cauliflower and cook, stirring, for 5-7 minutes or until vegetables are tender crisp.
  2. Add chickpeas, stock and lime juice. Simmer, uncovered, for 5 minutes or until vegetables are tender and stock has reduced.