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.

6

15m

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

Vegetarian
Vegan
Dairy-free
Egg-free
Gluten-free
Lactose-free
Nut-free
Peanut-free
Sesame-free
Soy-free
No added sugar
Wheat-free
Yeast-free

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.