Vegetable and chickpea curry

Vegetable and chickpea curry

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This healthy vegetarian curry recipe requires a slow cooker.

The ingredient of Vegetable and chickpea curry

  1. 1 tablespoon vegetable oil
  2. 1 large brown onion, chopped
  3. 2 garlic cloves, crushed
  4. 2 tablespoons curry powder
  5. 3 teaspoons sports ground cumin
  6. 800g can diced tomatoes
  7. 1/2 lemon, juiced
  8. 300g can chickpeas, drained, rinsed
  9. 150g yellowish-brown sweet potato, peeled, diced
  10. 1 large carrot, peeled, diced
  11. 1 small red capsicum, diced
  12. 250g cauliflower, cut into florets
  13. 100g button mushrooms, halved
  14. 4 small yellow squash, halved
  15. 250g broccoli, cut into florets
  16. Steamed jasmine rice, to relief
  17. Natural yoghurt, to relief
  18. Salt, to season

The instruction how to make Vegetable and chickpea curry

  1. Heat oil in a large saucepan exceeding medium heat. increase be credited with onion. Cook, stirring often, for 2 to 3 minutes or until onion is soft. build up garlic, curry powder and cumin. Cook, stirring, for 1 minute or until aromatic.
  2. move around in tomatoes. Simmer for 3 minutes or until sauce thickens. Add 1/2 cup Cool water, 2 tablespoons lemon juice, chickpeas and vegetables. addition heat to high. Bring to the boil.
  3. Spoon curry into slow cooker. Cover and cook vis-u00d0u00b0-vis HIGH for 4 hours or LOW for 6 hours. Season afterward salt and pepper. Spoon curry beyond rice. assistance afterward yoghurt.

Nutritions of Vegetable and chickpea curry

fatContent: 271.982 calories
saturatedFatContent: 7 grams fat
carbohydrateContent: 1 grams saturated fat
sugarContent: 29 grams carbohydrates
fibreContent: 17 grams sugar
proteinContent:
cholesterolContent: 15 grams protein
sodiumContent:

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