Vegetable and chickpea curry

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(5)
Main Meals (Dinners)|Vegetarian
4 peopleServes
4
Prep   10 min
Cook   240 min

Avoid unhealthy takeaway temptation with this filling yet low calorie curry.

  • Olive oil, 2 teaspoon(s)
  • Onion, any type, 1 large, diced
  • Garlic, 2 clove(s), crushed
  • Curry powder, 1 tablespoon(s)
  • Ground cumin, 1 tablespoon(s)
  • Crushed tomatoes, 800 g
  • Chickpeas, canned, no added salt, 1 x 400g can(s) (drained)
  • Sweet potato, peeled, 3 cup(s), diced
  • Mixed vegetables, any type, 10 cup(s), eg. carrot, red capsicum, cauliflower, green beans
  • White sugar, granulated, 1 teaspoon(s)
  • Sea salt, 1 pinch(s)
  • Pepper, any type, ground, 1 pinch(es)
  • Natural yoghurt, low fat, 4 tablespoon(s), to serve
  • Water, 3 cup(s)

Method

Heat the oil in a large saucepan over a medium heat. Add the onion, garlic, curry powder and cumin and cook for 2 minutes, or until the spices are fragrant. Stir in the tomatoes, chickpeas, sweet potato, carrot, capsicum, cauliflower, beans, sugar and season with salt and pepper.

Transfer to a slow cooker and cook for 4-6 hours. Alternatively, cook on the stove on a gentle simmer for 35-40 minutes, or until the sauce is rich and thick and the vegetables are cooked.

Serve warm with rice or multigrain bread and top with yoghurt.

Nutrition facts per serve
Makes 4 serves

Note: If food units vary from the book, be guided by the following food units.

Meat & Protein 0.8
Bread & Cereals0.7
Vegetables3.5
Fruit0
Dairy0.1
Healthy Fats & Oils0.2
Indulgences0
Calories337
Protein17.8 g
Total fat4.8 g
- Saturated fat1 g
Total carbohydrates48 g
- Total sugars26.1 g
Fibre21.5 g
Sodium680 mg

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