Chickpea and Vegetable Curry Recipes

Ingredients :

1 tbsp oil

1 onion, thinly sliced

2-3 cloves garlic, finely chopped

1 tbsp grated fresh ginger

1 tbsp sweet chili sauce

1 tsp ground turmeric

1 tsp ground cumin

1/2 tsp ground coriander

1/2 tsp garam masala

1 red capsicum, thickly sliced

2 zucchini, cut into thick strips

1 carrot, cut into thick strips

1 celery stick, cut into thick strips

100g (3.5 oz) button mushrooms, halved

150g (5 oz) broccoli, cut into small florets

300g (10 oz) can chickpeas, drained

400ml (13 fl oz) can coconut milk

1/2 cup (25g / 3/4 oz) chopped fresh coriander

Heat the oil in a large pan, and cook the onion and garlic for 2-3 minutes, or until soft, but not browned. Add the ginger, chili sauce and spices. Stir for 1-2 minutes. Add the vegetables all at once and stir to coat. Stir in the chickpeas and coconut milk, and bring to the boil. Reduce the heat and simmer, covered, for 15-20 minutes, or until the vegetables are just tender. Stir in the coriander and serve with steamed rice.

Serves 4-6

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