4-6 Servings
Prep Time
Cook Time
Difficulty Level
Download or Print

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


  • 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

Heat 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.


Reduce 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.


Add 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.


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

Photo: Bauer/Rob Shaw

Download or print the recipe