Creamy chickpea and vegetable curry

Name: Creamy chickpea and vegetable curry
Prep time: 20 min
Cook time: 3 h 50 min
Total time: 4 h 10 min
Cuisine: Asian, Indian
Ingredients: 9.20 gm vegetable oil; 56.00 gm Madras curry paste; 255.00 gm vegetable liquid stock; 400ml can light coconut cream; 1 large red capsicum, cut into 2cm pieces; 1kg pumpkin, cut into 2cm pieces; 1 small cauliflower, trimmed, cut into florets; 3 tomatoes, roughly chopped; 300g green beans, trimmed, halved; 400g can Chickpeas, drained, rinsed; 1 Lebanese cucumber, grated; 40.00 ml fresh coriander leaves, chopped, plus extra to serve; 250.00 ml plain Greek-style yoghurt (or your choice of dairy-free yoghurt); 4 Kitchen plain naan, warmed

Instructions

Prep:20minCook:3h 50min

Boasting 7 serves of vegetables, this vegetarian curry is slow cooked perfection. Enjoy for dinner tonight and savour leftovers for lunch later in the week.

Updated at: Mon, 14 Oct 2024 07:55:40 GMT