Servings: 4-6
Prep time: 10 mins
Total time: 40 mins
Chickpea veggie curry
A delicious, soft textured, vegetable curry.
Course:
main meal
vegan, vegetarian, oil free, refined sugar free, gluten free, nut free, soy free, super easy, stew
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.
Variations
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.
Chef's tips
*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.
Contributor
Dr Hayley Tait
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