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Chickpeas And Vegetable Curry

Chickpeas And Vegetable Curry

Healthy Point

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.

Chickpeas And Vegetable Curry

3 hours 45 minutes

Time

Ingredients

Servings:7
  • 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.

NF-N50AGC
Slow Cooker

> VIEW PRODUCT

MJ-DJ01S