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Vegetable and chickpea curry

There will be plenty of leftovers from this curry, perfect for easy worplace lunches and quick dinners.

255 mins
15 ingredients
$5 / person
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Vegetable and chickpea curry



Serves = 4

  • 1 tablespoon vegetable oil (or olive oil if that is all you have)
  • 1 large brown onion, remove ends and papery skin then finely chopped
  • 2 garlic cloves, crushed
  • 2 tablespoons curry powder
  • 3 teaspoons ground cumin
  • 2x 400g can diced tomatoes
  • 300g can chickpeas, drained, rinsed
  • 150g orange sweet potato, peeled, diced
  • 1 large carrot, no need to peel, dice
  • 1 small red capsicum, remove seeds and dice flesh
  • 250g cauliflower, cut into florets
  • 100g button mushrooms, cut in half
  • 4 small yellow squash, cut in half
  • 250g broccoli, cut into florets
  • Steamed jasmine rice, to serve

It’s this easy

  • Heat oil in a large saucepan over medium heat.
  • Add onion. Cook, stirring often, for 2 to 3 minutes or until onion is soft.
  • Add garlic, curry powder and cumin and cook for 1 minute.
  • Add tomatoes and cook for 3 minutes.
  • Add ½ cup water, chickpeas and all the vegetables. Turn the heat to high and bring to the boil.
  • Spoon the curry into the slow cooker and cook on high for 4 hours or low for 6 hours. If you don't have a slow cooker, you could place all ingreidents in an oven proof dish, cover and cook in a 110°c in the oven.
  • Add some pepper and a small amount of salt.
  • Spoon the curry on the rice.


  • Add a squeeze of lemon juice with the chickpeas to really make the flavours in this dish sing! Top with a dollop of natural yoghurt when serving.


Contains: FODMAPs.
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What is healthy eating?

Eating healthy is making sure you enjoy a wide variety of foods from each of the five major food groups daily, in the amounts recommended. The five major food groups as recommended by the Australian Guide to Healthy Eating are:

  1. vegetables and legumes/bean
  2. fruit
  3. lean meats and poultry, fish, eggs, tofu, nuts and seeds, legumes/beans
  4. grain (cereal) foods, mostly wholegrain and/or high cereal fibre varieties
  5. milk, yoghurt, cheese and/or alternatives, mostly reduced fat.

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