Chickpeas And Vegetable Curry
Add colour and flavour to your Deepavali festivities - or any time of year! This hearty, tangy slow-cooker dish goes great with rice, roti or chapatis.
3 hours 45 minutes
- 200 gChickpeas (soak overnight )
- 70 mlOil
- 100 gShallots (slice)
- 50 gGarlic (chopped)
- 1 tspFenugreek
- 1 sprigCurry leaves
- 4 tbspFish curry powder
- 1 tspChilli powder
- 5 tbspWater
- 150 gEggplant (rough cut)
- 150 gCarrot (rough cut)
- 150 gFrench bean (cut into 1-inch length)
- 1 literWater
- 1 tspSalt
- 50 gCoconut milk santan (optional)
Heat up oil in a frying pan. Sauté shallot, garlic, curry leaves and fenugreek until fragrant.
Next add in fish curry powder, chilli powder and water. Mix well and sauté until fragrant.
Place chickpeas into the slow cooker pot. Add in the curry paste and water.
Cook for 2 ½ hours under “High” setting.
Add in carrot and cook for another 15 minutes under “High” setting.
Then, add in French bean and eggplant for another 30 minutes under “High” setting.
Season with salt before serving.
Note: For NF-N15(1.5L capacity), ingredients of the recipe to be reduced by half.