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Vegetable chickpea curry

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Brighten up your day with this colourful assortment of vegetables finished with a creamy coconut red curry.  A large part of the cooking time is leaving the dish to simmer sealing in all the wonderful flavours while sending heavenly smells through the house.

Ingredients

  • 1 large onion – skin removed, rinsed, halved, sliced finely
  • 1 clove garlic – skin removed, rinsed, crushed
  • 7 tablespoons of olive oil
  • 2 cups bottled tomato puree
  • 1/2 cup water
  • 2 tablespoons garam masala
  • 2 tablespoons curry powder
  • 2 teaspoons cumin
  • 1/2 teaspoon turmeric
  • 1 cup coconut cream
  • 1 small cauliflower – washed, leaves removed, cut stems short, break into small portions
  • 1 small broccoli – washed, leaves removed, cut stems short, break into small portions
  • 1 red capsicum – washed, cut in half, seeds removed, cut into small squares
  • 1 green capsicum – washed, cut in half, seeds removed, cut into small squares
  • 5 medium carrots – peeled, washed, stem removed, cut into rounds
  • 1 medium sweet potato – peeled, washed, halved, cut into small cubes
  • 2 medium potatoes – peeled, washed, quartered, cut into small cubes
  • 2 cups brown rice – 2 x qty simple brown rice recipe
  • 2 cups of chickpeas – cooked, washed, drained

Directions

  1. Prepare onion and garlic.
  2. Add 3 tablespoons olive oil in a medium pot on medium heat.
  3. Add onion and garlic cook for 5 minutes stirring frequently.
  4. Add the tomato puree and water and raise heat to high to boil.
  5. Reduce heat to low and simmer covered for 20 minutes.
  6. Prepare the spices and rest of the vegetables.
  7. Add spices to tomato puree mixing well cook 2 minutes.
  8. Add coconut cream and raise heat to boil then low to simmer for 10 minutes.
  9. In a deep large pan add 4 tablespoons olive oil and heat on low to medium.
  10. Add cauliflower and cook for 5 minutes stirring occasionally.
  11. Add broccoli and cook for 4 minutes stirring occasionally.
  12. Add red and green capsicum and cook for 4 minutes stirring occasionally.
  13. Add carrots and cook for 4 minutes stirring occasionally.
  14. Add sweet potato and potato and cover pan on low heat for 10 minutes.
  15. Prepare rice according to simple brown rice recipe. Set aside covered.
  16. Add cooked coconut and tomato sauce to deep pan vegetable, mix well cover and cook 15 minutes.
  17. Add to deep pan chickpeas mix well cover and cook for 15 minutes.
  18. Serve on individual plates or in separate serving bowls.

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