Chickpea & Vegetable Curry
Our Chicken & Vegetable Curry is a hearty and flavour-packed dish that combines tender chicken with fresh vegetables in a rich, aromatic sauce. Perfect for a comforting dinner.
Ingredients
- 2 tbsp Vegetable Oil
- 1 Onion chopped
- 2 cloves Garlic minced
- 1 tbsp Ginger Fresh , grated
- 2 Carrots peeled and sliced
- 2 Potatoes peeled and diced
- 1/2 head Cauliflower broken into florets
- 100 g Green Beans trimmed and chopped
- 100 g Frozen Peas
- 2 tsp Ground Cumin
- 2 tsp Ground Coriander
- 1 tsp Ground Turmeric
- 1 tsp Ground Cinnamon
- 1/2 tsp Chilli Powder optional
- 400 g Tomatoes Canned, diced
- 400 g Chickpeas Canned, drained and rinsed
- 600 ml Water
- Salt to taste
- Fresh Coriander chopped (for garnish)
Instructions
- Heat the vegetable oil in a large pan over medium heat. Add the chopped onion and sauté for 5 minutes until softened.
- Add the garlic and ginger, and cook for 1 minute until fragrant.
- Stir in the ground cumin, ground coriander, ground turmeric, ground cinnamon, and chilli powder (if using). Cook for another minute, allowing the spices to bloom.
- Pour in the diced tomatoes and cook for 5 minutes, letting them break down slightly.
- Add the diced potatoes, carrots, cauliflower florets, and green beans to the pan. Stir to coat the vegetables in the spices.
- Pour in the water, bring to a simmer.
- Once simmering, add the chickpeas and frozen peas. Cover and cook for 20 minutes, or until the vegetables are tender.
- Remove from heat and garnish with freshly chopped coriander before serving.
Nutrition
Calories: 408kcalCarbohydrates: 67gProtein: 16gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 2gTrans Fat: 0.04gSodium: 79mgPotassium: 1506mgFiber: 17gSugar: 15gVitamin A: 6410IUVitamin C: 89mgCalcium: 150mgIron: 6mg
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