Chickpea & Vegetable Curry

Chickpea and Vegetable Curry

By Atika Lim  ,

May 23, 2016

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Literally ready in minutes, whip up this gorgeous chickpea & vegetable curry when you have a fridge full of fresh vegetables!

  • Prep: 10 mins
  • Cook: 25 mins
  • Yields: 4-6 Servings


¼ cup vegetable oil

1 tbsp black mustard seeds

2 medium brown onions, chopped finely

2 cloves garlic, chopped finely

¼ cup grated fresh ginger

½ tsp ground turmeric

½ tsp ground cumin

1 tsp garam masala

¼ tsp cayenne pepper

400 g canned crushed tomatoes

1 cup vegetable stock (250 ml)

1 tbsp honey

½ small cauliflower (500 g), cut into florets

2 large zucchini, sliced thickly

400 g canned chickpeas, rinsed, drained

Coconut rice, coriander leaves, pappadums, mango chutney, to serve


1Heat the oil in a large, heavy-based saucepan over medium-high heat. Add the mustard seeds. As they begin to pop, add the onion, garlic and ginger; cook, stirring, until the onion is golden brown.

2Reduce the heat to low and add the remaining spices. Cook, stirring, for a few minutes or until fragrant, before adding the undrained tomatoes, stock and honey. Cover and simmer for 10 mins.

3Add the cauliflower and zucchini; simmer, covered, for a further 10 mins or until the cauliflower is cooked through. Stir in the chickpeas and simmer for 1 min or until hot. Season to taste with sea salt and freshly ground black pepper.

4Serve curry with coconut rice and coriander, pappadums and mango chutney.

Photo: Bauer/Rob Shaw

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