Back to Recipe Menu

Chickpeas, vegies & rice with Indian flavours

Method

  • Heat a little oil in a large heavy-bottomed pot and gently sauté the onion, celery, carrot, garlic and chillies until tender, regularly stirring. 
  • Add the ground coriander, turmeric, garam masala and curry paste. Stir well and briefly cook to toast the spices, continually stirring. 
  • Then add the tomatoes, coconut milk, 1 cup stock, chickpeas and seasonings. Stir well and cook for about 15-20 mins until the vegies are tender, adding a little more stock if needed.
  • Add the peas and 3 tbsp chopped coriander. Stir, briefly cook and taste for seasoning. 
  • Combine the yoghurt with the remaining chopped coriander and a squeeze of lemon juice. 
  • To serve, mound the rice in individual bowls and top with plenty of the vegie stew and a sprinkling of yoghurt. 
  • nb.  Any variety of vegies can be used, adding the soft ones towards the end.

Ingredients

  • vegetable oil
  • 1 large onion, chopped
  • 2 celery stalks, diced
  • 1 medium carrot, diced
  • 2 large garlic cloves, crushed
  • 2 small red chillies, seeded & sliced
  • 1 tspn ground coriander
  • 1 tspn turmeric
  • 1 tspn garam masala
  • 2 tbsp Indian curry paste
  • ½ can diced tomatoes
  • 1 cup coconut milk
  • 1-1½ cups vegetable stock
  • 1 can chickpeas, rinsed & drained
  • sea salt & freshly ground pepper
  • 1 cup frozen peas, thawed
  • 5 tbsp chopped fresh coriander
  • 2-3 heaped tbsp plain yoghurt
  • ½ lemon
  • steamed rice

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm