Chickpea, Carrot and Lemon Curry

Name: Chickpea, Carrot and Lemon Curry
Cuisine: Indian
Ingredients: 500 g dried chickpeas; 1 tablespoon melted 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; 1 tbs ground turmeric; 2 tbs garam masala; 2 lemons; 800 ml coconut milk; 2 bunches carrots, trimmed, peeled, halved lengthways; Steamed rice, to serve

Shuaib Iqbal @Shuaib_07

Everyone needs a hearty meat-free recipe up their sleeve. The slow cooker makes this one so easy- you barely have to stir it

Shuaib Iqbal @Shuaib_07

Everyone needs a hearty meat-free recipe up their sleeve. The slow cooker makes this one so easy- you barely have to stir it

Saved

Ingredients

500 gdried chickpeas
1 tablespoonmelted vegetable oil
1brown onion, thinly sliced
1 bunchcoriander, stems finely chopped, leaves reserved
1 tbsfinely grated ginger
2garlic cloves, crushed
1long red chilli, thinly sliced
1 tbsground turmeric
2 tbsgaram masala
2lemons
800 mlcoconut milk
2 bunchescarrots, trimmed, peeled, halved lengthways
Steamed rice, to serve

Saved

Steps

1

Place the chickpeas in a large bowl. Cover with cold water. Set aside to soak overnight. Drain well.
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.
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.
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.
5

Divide the chickpea mixture and rice among serving bowls. Sprinkle with reserved coriander leaves to serve.