Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

Chickpea and Vegetable Curry




Source of Recipe


Western Star E-meals Issue 116


List of Ingredients




1 Tbsp Olive Oil
30g Western Star Butter
1 Onion, diced
1 Tbsp Grated Fresh Ginger
4 Garlic Cloves, crushed
½ Tsp Fennel Seeds
2 Tsp Curry Powder
1 Small Chilli, finely chopped
400ml Coconut Milk
1 x 425g Can of Chickpeas, drained
3 Medium Zucchini, chopped
200g Sweet Potato, chopped
150g Green Beans, chopped
200g Broccoli, cut into small florets


Recipe



Heat the oil and butter in a large saucepan over medium heat. Now add the onion, ginger and garlic and sauté for 10 minutes until soft and golden.

Add the fennel seeds, curry powder and the chilli and stir for 2 minutes until fragrant.

Stir in the coconut milk, then add the remainder of the ingredients and bring to the boil. Reduce the heat, cover and simmer for 20 minutes, until the vegetables are tender.

Serve on its own or with some basmati rice.