Chickpea and Vegetable Curry

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Chickpea and Vegetable Curry

 

1 tbsp. oil

1 onion, thinly sliced

2 to 3 cloves garlic, finely chopped

1 tbsp. grated fresh ginger

1 tbsp. sweet chili sauce

1 tsp. ground turmeric

1 tsp. ground cumin

1/2 tsp. ground coriander

1/2 tsp. garam masala

1 red capsicum, thickly sliced

2 zucchini, cut into thick strips

1 carrot, cut into thick strips

1 celery stick, cut into thick strips

3 1/2 ozs. button mushrooms, halved

5 ozs. broccoli, cut into small florets

10 oz. can chickpeas, drained

13 oz. can coconut milk

1/2 cup chopped fresh coriander

 

Heat the oil in a large pan, and cook the onion and

garlic for 2 to 3 minutes, or until soft, but not

browned. Add the ginger, chili sauce and spices. Stir

for 1 to 2 minutes. Add the vegetables all at once and

stir to coat. Stir in the chickpeas and coconut milk,

and bring to the boil. Reduce the heat and simmer,

covered, for 15 to 20 minutes, or until the vegetables

are just tender. Stir in the coriander and serve with

steamed rice. Serves 4 to 6.

 

 

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