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  • Recipe

    Slow Cooked Chickpea and Vegetable Madras Curry Recipe

    Simone Austin
    Written by Simone Austin | Dietitian

    Serves 6


    • 2 teaspoons extra virgin olive oil
    • 2 tablespoons Madras curry paste
    • 1 cup vegetable or beef liquid stock
    • 400ml can light coconut cream
    • 1 large red capsicum, cut into 2cm pieces
    • 500g potatoes, cut into 2cm pieces
    • 250g carrots, cut into rounds
    • 250g pumpkin or sweet potato, cut into 2cm chunks
    • 200g cauliflower, trimmed, cut into florets (can use frozen also)
    • 1 x 400g can chopped tomatoes
    • 300g green beans, trimmed, halved
    • 400g can chickpeas, drained, rinsed
    • 1 Lebanese cucumber, chopped finely
    • 2 tablespoons fresh coriander leaves, chopped, plus extra to serve
    • 1 cup plain Greek-style yoghurt
    • 4 naan bread, warmed or ¾ cup cooked rice per person


    Heat oil in a medium fry pan over medium heat. Add curry paste. Cook, stirring, for 30 seconds or until fragrant. Add stock. Bring to a simmer.

    Transfer to a slow cooker, turned on low.

    Add in the coconut cream, capsicum, potatoes, carrots, sweet potato, chickpeas and canned tomatoes.

    Cover and cook on or low for 3 hours. Add cauliflower and green beans. Cook for another hour or until beans and cauliflower are just tender.

    Combine cucumber, coriander and yoghurt in a bowl, season with a little salt and pepper. Serve curry with naan bread, and yoghurt or with rice. Add extra coriander to the curry upon serving if desired.

    This dish is a great one to freeze extras of and will keep in the fridge for around 3 days.