The slow cooker creates a deliciously thick curry. But if you are in a hurry, you can still make this chickpea curry recipe on the stovetop.
Serves: 6
Nutrition per serving
Energy 755kJ | Total fat 8g | Saturated fat 5g | Carbohydrates 16g | Dietary Fibre 8g | Sodium 471mg
Ingredients
1 tablespoon of canola oil or olive oil
1 medium brown onion, diced
2 cloves garlic, minced
1 tablespoon garam masala
1 tablespoon curry powder
1 teaspoon salt
1/4 cup no-added salt tomato paste
1 can (420g) diced tomatoes
1 can (420g) no-added salt chickpeas, drained and rinsed
1 can (400ml) light coconut milk
1 medium carrot, diced
1 small red capsicum, diced
100g button mushrooms, sliced
250g cauliflower florets
2 cups of baby spinach
Method
Heat oil in a medium saucepan and add onion. Stir-fry for three to four minutes or until soft.
Add in garlic, garam masala, curry powder and salt. Cook for one minute, until fragrant. Stir in tomato paste and cook for 30 seconds.
Combine the mixture in your slow cooker with the remaining ingredients, except for the spinach. Stir all ingredients together.
Cover and cook on high for four to five hours.
Once the vegetables are tender, stir in the baby spinach. You can serve the curry with basmati rice.
To make this recipe on the stovetop
After step one, add the cauliflower and carrots and saute for four minutes. If it starts to stick, add a tablespoon or two of water.
Then add the capsicum and mushrooms and continue to cook for another two minutes.
Add garlic, garam masala, curry powder and salt. Cook for one minute, until fragrant. Stir in tomato paste and cook for 30 seconds.
Add the remaining ingredients, except for the spinach. Stir together and bring to the boil.
Reduce the heat and simmer for 15 minutes. Fold in the spinach and serve.
Credits: Kay Chiam, Accredited Practising Dietitian
This recipe appeared on the Diabetes Australia website and is republished with permission.
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