- Lunch
- Main Meal
- Dinner
Chickpea veggie curry
- 10 mins
- 30 mins
- Serves 4-6
- Gluten Free
- Super Easy
- Oil Free
- Refined Sugar Free
- Nut Free
- Soy Free
- Stew
A delicious, soft textured, vegetable curry.
Ingredients
- 2 cups short grain brown rice
- 1 large red onion, diced
- 1 red pepper, chopped
- 1 green pepper, chopped
- 300g okra (frozen or fresh)* (or use 1 large eggplant instead, chopped)
- 4 tsp curry powder**
- 1 tbsp tomato puree
- 1 x 400g can chopped tomatoes
- Cracked pepper
- 1 x 400g can chickpeas
- Fresh coriander (optional)
Directions
- Wash the rice and put it on to boil with 4-5 cups water. Once it comes to the boil, stir and simmer for 25-30 minutes until cooked.
- If using fresh okra, chop into 2cm lengths.
- In a large pan or wok heat 3 tablespoons of water and add the onion and vegetables. Stir for a few minutes.
- Add the curry powder, stir and lower the heat.
- Add the tomato puree, tin of chopped tomatoes and half a tin of water. Stir.
- Taste for seasoning, you may wish to add some more spice.
- Reduce the heat, simmer for 10 minutes until the vegetables are soft (if using eggplant, may need more time or cover the pan so it cooks faster).
- Drain the chickpeas and rinse. Add to the curry for the last few minutes of cooking.
- Chop a tablespoon of fresh coriander, turn off the heat and stir through.
- Drain and rinse the rice.
- Serve the curry on a bed of rice and sprinkle with extra torn coriander.
Chef's Tips
- Perfect with any vegetables, perfect to use ‘’bottom of the fridge or freezer’’ veggies.
- You can swap the chickpeas for frozen green peas and sometimes I chop a butternut squash and cook it with the rice.
- Use ready mix curry powders or your own favourite spice mix.
- *Frozen okra can be found in many Indian grocery stores.
- **A mix of equal parts ground cumin, turmeric, ground black pepper garlic powder, garam masala and a little chilli will work if you don’t have a favourite curry mix.
Dr Hayley Tait
