Chickpea and Vegetable Curry

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Chickpea and Vegetable Curry

3 cloves Garlic crushed

1 red pepper seeded and diced

2 tablespoons of curry paste.

1 small tin chopped tomato

9fl oz Vegetable Stock

1 red onion sliced

1 large carrot peeled and chopped

9oz sweet potato peeled and chopped

1 small cauliflower cut into florets

1 head broccoli cut into florets

1 aubergine cut into thick slices

1 tin chick peas drained and rinsed

1 tin coconut milk

Frozen peas

1 small bunch or coriander leaves to garnish

Directions

  1. Combine the Garlic, pepper, curry paste, tomatoes and stock in to the slow cooker, then stir in the onion, carrot, sweet potato, cauliflower and chick peas.

  2. Cook for 3 to 4 hours

  3. Add the Broccoli and Aubergine and the coconut milk and cook for a further 20 minutes.

  4. Add the peas and cook for a further 5 minutes.

  5. Serve and garnish with the coriander