Vegetable and Chickpea Curry

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Vegetable and Chickpea Curry

 

 

4 teaspoons olive oil

1 medium red onion, halved, finely sliced

2 garlic cloves, crushed

1 long red chilli, deseeded, finely chopped

1 1/2 teaspoons garam masala

1 medium red capsicum (bell pepper), chopped

two 400 g (14 oz) cans chickpeas (garbanzos), drained, rinsed

200 g (7 oz) green beans, trimmed, halved

1/2 cup vegetable stock

1/2 cup plain soy yoghurt, to serve

 

 

1. Heat oil in a large saucepan over medium heat. Add onion, garlic

and chilli. Cook for 4 to 5 minutes or until soft.

 

2. Add garam masala. Cook, stirring, for 1 minute or until fragrant.

 

3. Add capsicum (bell pepper). Cook, stirring occasionally, for 2 to 3

minutes or until just tender.

 

4. Add chickpeas, beans and stock. Bring to the boil. Reduce heat to

low. Simmer, covered, for 4 to 5 minutes or until beans are bright

green and tender.

 

5. Divide curry between bowls. Serve with yoghurt.

 

 

Serves 4.