Chickpea vegetable and coconut cream curry

By Faeza
11 September 2015


¦ 10ml (2 teaspoons) olive oil

¦ 1 onion, finely chopped

¦ 2 cloves garlic, crushed

¦ 10ml (2 teaspoons) finely grated fresh ginger

¦ 1 green chilli, finely chopped

¦ 10ml (2 teaspoons) curry powder

¦ 10 fresh curry leaves

¦ 375ml (1½ cups) vegetable stock

¦ 125ml (½ cup) coconut milk

¦ 2 carrots, peeled and sliced

¦ 1 can (400g) chickpeas, drained

¦ 350g cauliflower, trimmed, cut into florets

¦ 250g (1 cup) frozen peas

To serve:

¦ 65ml (¼ cup) natural yoghurt

¦ Fresh coriander leaves


Heat oil in a large saucepan, fry onions for 5 minutes or until soft. Add garlic, ginger, chilli, curry powder and curry leaves. Cook, stirring, for 1 minute.

Add stock and coconut milk, bring to a boil, add carrots and chickpeas. Reduce heat to low, cover and simmer, stirring occasionally, for 10 minutes.

Add cauliflower and peas. Simmer, covered, for 5 minutes or until veggies are just tender.

Divide between serving bowls, top with a spoonful of yoghurt and garnish with herbs. Serve with brown rice.