Chickpea and vegetable curry

Serves 4 (or 6 if you add rice)

 

1 large kumara, peeled & diced

1 can chickpeas, drained & rinsed

1 can of tomatoes

250ml stock, preferably vegetable

3 cloves garlic, crushed

3cm piece of fresh ginger, grated

1 onion, diced

1-2 fresh chillis, diced (optional)

1 teaspoon each: ground turmeric, cumin, coriander, garam masala

2 cups cauliflower or broccoli, diced

2 cups fresh spinach, rinsed & sliced

1 tablespoon oil – coconut or sesame are good choices

Fresh coriander to serve

To a large pan or pot, heat the oil and add the onion, garlic, ginger, chilli and dried spices and cook until the onion softens.  Add in the kumara and chickpeas, stir to coat with the spices.  Next add the can of tomatoes and the stock, stir to combine then put a lid on the pan to allow the curry to cook.  Stir occasionally and check the fluid level, adding more stock or water if necessary.  Once the kumara is soft (this should take around 30 minutes) remove the lid, you can increase the heat if you need to evaporate some liquid, this will also help it to thicken up.  Add the cauliflower/broccoli and spinach about 3-5 minutes before serving. 

 

The curry should be quite thick with the starchy kumara and chickpeas, meaning rice isn’t really necessary but you can add some if you like.

JULIE WILSON

021-933-667

julie@nzyogamama.com

 

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426 Kamo Road

Kamo

Whangarei

 

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