- Vegetarian
- Vegan
- Dairy free
- Egg free
- Gluten free
- Lactose free
- Nut free
- Peanut free
- Sesame free
- Soy free
- No added sugar
- Wheat free
Warm your soul with this set-and-forget chickpea curry. Loaded with zesty lemon and spices, it’s a flavour sensation.
- Serves6
- Cook time8 hour 5 minutes
- Prep time15 minutes
Ingredients
- 500g dried chickpeas (see tip)
- 1 tbs 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
Nutritional 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.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Place the chickpeas in a large bowl. Cover with cold water. Set aside to soak overnight. Drain well.Step 2
Combine 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.Step 6
To save time, use 2 x 400g cans chickpeas, rinsed, drained. Add them to the slow cooker for the last 15 mins of cooking.
Chickpea, carrot and lemon curry
- Serves6
- Cook time8 hour 5 minutes
- Prep time15 minutes
Ingredients
- 500g dried chickpeas (see tip)
- 1 tbs 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
Description
Warm your soul with this set-and-forget chickpea curry. Loaded with zesty lemon and spices, it’s a flavour sensation.
Method
Step 1
Place the chickpeas in a large bowl. Cover with cold water. Set aside to soak overnight. Drain well.Step 2
Combine 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.Step 6
To save time, use 2 x 400g cans chickpeas, rinsed, drained. Add them to the slow cooker for the last 15 mins of cooking.