Vegetable and Chick Pea Curry

Vegetable and Chick Pea Curry

  • Recipe difficulty: Easy
  • Vegetarian
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 4 people
  • Course: Main dishes

Serves 4 (Using Kenwood Slow Cooker or Curry Cooker)

30ml   Olive or vegetable oil
2   Red onions – cut into 8
3   Garlic cloves – crushed
1 teaspoon  Cumin seeds
1 teaspoon  Cardamom seeds
2   Green chillies – de seeded and chopped
1 tablespoon  Madras curry paste
4   Potatoes – cut into small dice
2   Parsnips – cut into small sticks
2   Carrots – cut into small sticks
200g   Green beans – cut into ½
1   Red pepper – cut into strips
100g   Canned sweetcorn (optional)
200g   Canned chick peas
200g   Canned chopped tomatoes
100ml   Vegetable stock
1 tablespoon  Sugar
1 tablespoon  Lemon juice
Salt to taste
Coriander leaves to garnish


1. Heat the oil in the frying pan cook the onions and garlic till browned. Add the Cumin seeds, Cardamom seeds, and Chilli and cook for a further 30 seconds.

2. Place the prepared vegetables, tomatoes, sweetcorn, chick peas, stock, lemon juice and sugar into the curry cooker and stir in the contents of the frying pan.

3. Turn on high and cook with the lid on for 1 ½ - 2 hors till the vegetables are tender.

4. Season to taste and garnish with a few Coriander leaves.


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