For an easy meat free meal, try this Curried chickpeas and vegetables recipe. Nourishing, vibrant and tasty, it’s sure to be an instant hit.
Serves66
Cook time55 mins55 minutes
Prep time20 mins20 minutes
Ingredients
2 tbs olive oil
1 large red onion, cut into wedges
¼ cup (75g) massaman curry paste
350g sweet potato, chopped
2 carrots, peeled, coarsely chopped
400g can chickpeas, rinsed, drained
2 corn cobs, husks and silk removed, cut into pieces
300g cauliflower, broken into florets
1⅔ cups (410ml) vegetable stock
1 bunch baby broccoli, cut into 4cm lengths
½ cup chopped coriander leaves
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
Preheat oven to 180°C. Heat oil in a large non-stick ovenproof frying pan over medium-high heat. Add the onion and cook, stirring, for 1-2 mins or until onion softens. Add the curry paste and cook, stirring, for 1 min or until aromatic. Add the sweet potato, carrot, chickpeas, corn and cauliflower. Stir to combine.
Step 2
Stir in the stock. Cover and bake for 35 mins or until sweet potato is tender. Add baby broccoli. Bake, uncovered, for 10-15 mins or until the vegetables are tender and the sauce thickens. Season.
Step 3
Divide the vegetable mixture among serving bowls. Sprinkle with coriander.
