Free Healthy Recipe - Chickpea and veggie curry

Dairy free, Gluten free

There's no law to what veggies you use to make this curry - just open the fridge and empty anything you can find in the crisper. It's hearty and delicious and a dish for everyone - even the meat lovers

1 onion finely chopped
2 cloves garlic, crushed
1½ tbs coconut oil
1 cup sweet potato, cubed
1 carrot cubed
1 red capsicum chopped
3 zucchini chopped
1½ cup water
400 grams tomatoes, canned
1 can chickpeas, drained
1 pinch seasalt

Saute onion and garlic in coconut oil for 2 - 3 minutes.
Add the curry powder and cook for a further 2 minutes.
Toss the veggies in the pan and add the water and stir to combine the spices.
Add the tomato and chickpeas and cook for 25 - 30 minutes.
Add the coconut cream and cook on a low heat for a further 10 minutes.
Season with sea salt and the juice a and cracked black pepper and serve on basmati rice with chopped coriander over the top and serve with lime pickle.

Makes 6 servings

Scale recipe to serves

Prep Time: 15 mins
Cooking Time: 50 mins
Ready in: 65 mins

Suitable for:
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