Chickpea and Vegetable Curry
This delicious vegetarian curry is so simple to make and tastes amazing over basmati rice or served with some delicious plain naan bread. Fantastic for your 5-a
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.phunkyfoods.co.uk.
Cooking tools:
- Kitchen scale
- Measuring cup
- Garlic press
- Peeler
- Measuring spoon
- Saucepan
- Wooden spoon
- Chef's knife
- Cutting board
- Colander
- Can opener
- Stove
Ingredients
- 2 tbsp vegetable oil
- 1 small onion, chopped
- 2 cloves garlic, crushed
- 2 tbsp curry powder
- 225g carrots, peeled and sliced
- 225g mushrooms, quartered
- 1 small head of cauliflower, broken into florets
- 2 tbsp tomato puree
- 225g tin of chopped tomatoes
- 600ml of vegetable stock
- 410g tin of chick peas, drained and rinsed
- 100g frozen peas
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