Easy Chickpea Curry
Ingredients
- 1 tbsp oil
- 2 1/2 tsp ground cumin
- 1 1/2 tsp garam marsala
- 2 garlic cloves, chopped
- 1 brown onion, chopped
- 1/2 leek, choppped
- 1 cup butternut pumpkin, peel & chopped into small cubes
- 1 sweet potato, chopped into small cubes
- 1 cup cauliflower, chopped into pieces
- 2 cups vegetable stock
- 400 g tin diced tomatoes
- 400 g tin chickpeas, rinsed and drained
- 1 cup cooked brown rice
- baby spinach to serve
- coriander to serve
- greek yoghurt to serve
- 1 lime to serve
Instructions
- Heat oil in large saucepan over medium heath
- Cook onion, leek and garlic stirring for 2-3mins
- Add pumpkin, sweet potato, garlic and spices - cook for 1min or until fragrant
- Add stock and tomatoes, bring to the boil, reduce heat and simmer uncovered for 10mins
- add cauliflower and chickpeas and simmer for a further 10mins or until vegetables are just tender
- spoon the curry into bowls, add rice and top with baby spinach, yoghurt, coriander and lime
Notes
- Add or subtract vegetables as you please - my goal is always to add more.
- If you forget to cook the rice or are short on time, utilise microwave rice.