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
Ingredients
- 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)
Method
STEP 1
Heat up oil in a frying pan. Sauté shallot, garlic, curry leaves and fenugreek until fragrant.
STEP 2
Next add in fish curry powder, chilli powder and water. Mix well and sauté until fragrant.
STEP 3
Place chickpeas into the slow cooker pot. Add in the curry paste and water.
STEP 4
Cook for 2 ½ hours under “High” setting.
STEP 5
Add in carrot and cook for another 15 minutes under “High” setting.
STEP 6
Then, add in French bean and eggplant for another 30 minutes under “High” setting.
STEP 7
Season with salt before serving.
Note: For NF-N15(1.5L capacity), ingredients of the recipe to be reduced by half.
