Vegetable And Chickpea Curry

This healthy vegetarian curry recipe requires a slow cooker.

The ingredient of Vegetable And Chickpea Curry

• 1 tbsp vegetable oil
• 1 large brown onion chopped
• 2 garlic cloves crushed
• 2 tbsp curry powder
• 3 tsp ground cumin
• 800g can diced tomatoes
• 1 2 lemon juiced
• 300g can chickpeas drained rinsed
• 150g orange sweet potato peeled diced
• 1 large carrot peeled diced
• 1 small red capsicum diced
• 250g cauliflower cut into florets
• 100g button mushrooms halved
• 4 small yellow squash halved
• 250g broccoli cut into florets
• steamed jasmine rice to serve
• natural yoghurt to serve optional
• salt to season

The Instruction of vegetable and chickpea curry

• heat oil in a large saucepan over medium heat add onion cook stirring often for 2 to 3 minutes or until onion is soft add garlic curry powder and cumin cook stirring for 1 minute or until aromatic
• stir in tomatoes simmer for 3 minutes or until sauce thickens add 1 2 cup cold water 2 tablespoons lemon juice chickpeas and vegetables increase heat to high bring to the boil
• spoon curry into slow cooker cover and cook on high for 4 hours or low for 6 hours season with salt and pepper spoon curry over rice serve with yoghurt

Nutritions of Vegetable And Chickpea Curry

fatContent: 271 982 calories
saturatedFatContent: 7 grams fat
carbohydrateContent: 1 grams saturated fat
sugarContent: 29 grams carbohydrates
fibreContent: 17 grams sugar
proteinContent: n a
cholesterolContent: 15 grams protein
sodiumContent: n a

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