vegetable chickpea curry

a simple oil free veggie curry consisting of sweet potato, carrot, cauliflower, onion, mushroom, peas, 2 tins of chopped tomatoes and 1 tin of chickpeas.

The spices are a tablespoon each of garam masala, ground cumin, madras curry powder, ground turmeric.

Chop all the veg to bite size chunks and place in a large saucepan with all the spices and the chopped tomatoes and bring to a boil.

Simmer until all the veg is tender. serve with basmati rice. May need to add more water.

vegetable chickpea curry
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Veggie and chickpea curry

a simple oil free veggie curry consisting of sweet potato, carrot, cauliflower, onion, mushroom, peas, 2 tins of chopped tomatoes and a tin of chickpeas.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings: 4 people

Ingredients

  • 1 tbsp garam masala
  • 1 tbsp ground cumin
  • 1 tbsp madras curry powder
  • 1 tbsp turmeric
  • 1 small cauliflower
  • 1 large carrot
  • 2 medium sweet potatoes
  • 1 cup of frozen peas
  • 2 tins of chopped tomatoes
  • 2 medium white onions
  • 2 cups of brown mushrooms
  • 1 tin of chickpeas

Method

  • Chop all the vegetables to large bite size chunks and place in a large saucepan with all the spices and the chopped tomatoes and bring to a simmer
  • While it simmers the water will release from the vegetables, but you may need to add some water keep an eye and stir
  • if the sauce looks little runny, make a slurry from a teaspoon of cornflour with 3 teaspoons of cold water and stir this into the curry. this will thicken the sauce n about 2 mins.
  • while the curry is simmering cook enough basmati rice for 4 and when ready serve with the curry.
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