Vegetable and Chickpea Curry

Serves 4
Prep 10 mins
Cook 30 mins

Ingredients:

Spices/Seasoning:
1 tablespoon olive oil
3 tsp cumin
3 tsp coriander powder
3 tsp turmeric
2 tbs grated peeled fresh ginger
2 garlic cloves, minced
4 green chiles, seeded and minced
1 cup vegetable stock

Vegetables:
2 thinly diced onions
2 sliced thinly carrots
1 can chickpeas
1 diced sweet potato
1/2 cup peas
2 red capsicums sliced thin 1cm pieces
1 cup (1-inch) cut green beans
2 can diced tomatoes, undrained
1 bunch fresh baby spinach


What we are doing:

Brown hard veges in spices --> cook in tomato/stock --> add soft veges --> add spinach

Step 1

brown onions, carrots, sweet potato
add garlic , 1/2 chile, cumin, coriander, turmeric,
fry until aromatic

Step 2

add tomatoes, chile, ginger, chickpeas
add 1/2 vegetable stock
bring to boil
Simmer
add remaining vegetable stock only if food is drying out.

Step 3


When sweet potato almost ready, add capsicum, peas
after 4 mins, stir in chopped spinach
when spinach wilted, take off heat and serve