This Vegetable and Chickpea Curry reminds me of my short trip to India. They were cooking and selling food in stalls on the side of the road. You just pulled up in the car got out and pointed at what you wanted. These are the authentic experiences of food that stay with you long after you return home. This recipe reminds me of that trip and the flavors of India. This Vegetable and Chickpea Curry can be cooked with a slow cooker or on a stove stop. It is also suitable for vegetarians too. Enjoy!
Slow Cooker Recipe
1 tablespoon vegetable oil
1 large brown onion, chopped
2 garlic cloves, crushed
2 tablespoons curry powder
3 teaspoons ground cumin
800 g can diced tomatoes
1/2 lemon, juiced
300 g can chickpeas, drained, rinsed
150 g orange sweet potato, peeled, diced
1 large carrot, peeled, diced
1 small red capsicum, diced
250 g cauliflower, cut into florets
100 g button mushrooms, halved
4 small yellow squash, halved
250 g broccoli, cut into florets
Steamed jasmine rice and natural yoghurt, to serve
Heat oil in a large saucepan over medium heat. Add onion. Cook, stirring often, for 2 to 3 minutes or until onion is soft. Add garlic, curry powder and cumin. Cook, stirring, for 1 minute or until aromatic.
Stir in tomatoes. Simmer for 3 minutes or until sauce thickens. Add 1/2 cup cold water, 2 tablespoons lemon juice, chickpeas and vegetables. Increase heat to high. Bring to the boil.
Spoon curry into slow cooker. Cover and cook on HIGH for 4 hours or LOW for 6 hours. Season with salt and pepper.
Spoon curry over steamed jasmine rice and serve with the natural yoghurt.
The curry sauce is best eaten fresh but can be frozen in individual containers for future use.
Can be cooked on the stove top.
March 22, 2009