Chickpea and vegetable curry

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

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

Main course
Vegan
Gluten-free

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.