serves
4
prep
15 minutes
cook
45 minutes
difficulty
Easy
serves
4
people
preparation
15
minutes
cooking
45
minutes
difficulty
Easy
level
Ingredients
- 1 tsp coriander seeds
- 1 tsp yellow mustard seeds
- 1 tsp brown mustard seeds
- 1 tsp cumin seeds
- 1 tsp turmeric powder
- 1 tsp ginger powder
- 1 tsp kashmiri chili powder
- 50 g coconut oil
- 50 g garlic, fresh and crushed
- 50 g ginger, fresh and grated
- 2 large brown onions (about 250 g), peeled and diced
- 2 large carrots (about 250 g), peeled and diced
- 2 medium sweet potato (about 250 g), peeled and diced
- 4 sticks (about 250 g) celery, diced
- ¼ of a pumpkin (about 250 g), diced
- 1 400 g can chickpeas, drained and rinsed
- 1 L vegetable stock (or use water)
- coconut milk, to taste, optional
- Yoghurt or raita, coriander leaves, mint leaves and diced deseeded cucumber to garnish, optional
- Rice to serve, optional
Instructions
- In a large heavy based fry pan, toast all dry spices over a low to medium heat, stirring regularly, until fragrant and warmed through.
- Add oil, ginger, garlic and onion, and sauté until onion is translucent and everything is combined.
- Add all vegetables and toss through to ensure even coverage of spices.
- Add enough stock to just cover, add additional water if necessary. Gently simmer for up to 30 minutes or until vegetables are cooked through but still holding their shape.
- Add chickpeas and cook for a further 5 minutes until chickpeas are heated through.
- If adding coconut milk, add it now and reduce for up to a further 10 minutes.
- Serve curry on its own or with rice or yoghurt, if desired.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
