Name: Chickpea and vegetable curry
Prep time: 30 min
Cook time: 2 h 10 min
Total time: 2 h 40 min
Yield: Serves 4–6
Ingredients: 250 g (9 oz) broccoli, cut into florets; 250 ml (9 fl oz/1 cup) good-quality vegetable stock; 400 g (14 oz) tin chopped tomatoes; 1 red onion, cut into thin wedges; 1 large carrot, sliced diagonally into 3 cm (1¼ inch) chunks; 250 g (9 oz) orange sweet potato, peeled, sliced diagonally into 3 cm (1¼ inch) chunks; 250 g (9 oz) cauliflower, cut into florets; 400 g (14 oz) tin chickpeas, drained and rinsed; 2 tablespoons Indian curry paste (see Tip); 1 long red or green chilli, seeded and chopped; 165 ml (5¼ fl oz) tin coconut milk, shaken; coriander (cilantro) leaves, to garnish; steamed rice, to serve; 140 g (5 oz/1 cup) frozen peas, thawed; 1 teaspoon ground cumin; ½ teaspoon ground turmeric; 2 long, thin eggplants (aubergines), about 100 g (3½ oz) in total, cut into 3 cm (1¼ inch) thick slices; 3 garlic cloves, crushed

Preparation info

Serves
4–6

Difficulty
Easy
Ready in
3 hr

Appears in

Slow Cooker Vegetarian

By Katy Holder

Published 2018

About

This curry is jam-packed full of veggies and the addition of coconut milk at the end really enriches its flavour.

Ingredients

3 garlic cloves, crushed
1 long red or green chilli, seeded and chopped
2 tablespoons

Method

Combine the garlic, chilli, curry paste, cumin, turmeric, tomatoes and stock in the slow cooker. Stir in the onion, carrot, sweet potato, cauliflower, broccoli, eggplant and chickpeas. Cover and cook on high for 2 hours, or until all the vegetables are tender.

Add the peas and stir through the coconut milk. Cover and cook for a further 10 minutes, or until the peas are just cooked.