Vegetable chickpea curry
0
Points®
Total time: 40 min • Prep: 20 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
Brown onion
1 large, finely chopped
Garlic
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
Eggplant
1 small, diced
Cauliflower
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)
Instructions
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.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.