Chickpea, carrot and lemon curry
Warm your soul with this set-and-forget chickpea curry. Loaded with zesty lemon and spices, it’s a flavour sensation.
Serves
6
Prep
15m
Cooking
8h 5m
Ingredients
- 500g dried chickpeas (see tip)
- 1 tbs melted coconut oil or vegetable oil
- 1 brown onion, thinly sliced
- 1 bunch coriander, stems finely chopped, leaves reserved
- 1 tbs finely grated ginger
- 2 garlic cloves, crushed
- 1 long red chilli, thinly sliced (optional)
- 1 tbs ground turmeric
- 2 lemons
- 2 tsp garam masala
- 800ml coconut milk
- 2 bunches Dutch carrots, trimmed, peeled, halved lengthways or 400g baby carrots, peeled, halved lengthways
- 70g chopped kale
- Steamed basmati rice, to serve
Method
STEP 1
Place the chickpeas in a large bowl. Cover with cold water. Set aside to soak overnight. Drain well.
STEP 2
Combine coconut oil or vegetable oil, onion, coriander stem, ginger, garlic, chilli, if using, turmeric and garam masala in a slow cooker. Stir to combine.
STEP 3
Thinly slice 1 lemon. Add chickpeas, coconut milk, carrot, sliced lemon and 2 cups (500ml) water to the onion mixture in the slow cooker. Cover and cook for 8 hours on low or until the chickpeas and carrots are tender.
STEP 4
Juice the remaining lemon. Add kale to the slow cooker and stir to combine. Cook for 5 mins or until kale wilts. Add the lemon juice and stir to combine.
STEP 5
Divide the chickpea mixture and rice among serving bowls. Sprinkle with reserved coriander leaves to serve.
Top tip
To save time, use 2 x 400g cans chickpeas, rinsed, drained. Add them to the slow cooker for the last 15 mins of cooking.
Dietary information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
