Chickpea veggie curry


10 mins


25 mins


25 mins


5-6 Servings


Warm up with this cozy curry.

  • 400-420g Chickpea (one can, drained)
  • 300g Potato (Cut to cubes)
  • 300g Carrots (Cut to cubes)
  • 1 large Brown onion (diced)
  • 4 cloves Garlic (minced)
  • 200g Plain Greek Yoghurt
  • 170g Fresh Milk
  • 2 tbs Curry powder
  • 1 tsp Turmeric
  • 1 tsp ground Coriander
  • 1 tsp Cumin
  • ¼ cup Fresh coriander finely chopped
  • ¼ cup cashews
  • 1.5 tbs Extra Virgin Olive Oil
  • Salt and Pepper


  1. Heat olive oil in a pot and combine garlic and onion, cooked until lightly caramelised.
  2. Add in potatoes and carrots and cook for 3 minutes. Feel free to add whatever other veggies you have here – capsicum, zucchini, beans, broccoli, cauliflower all work well! Then add in the chickpeas, curry powder, turmeric, cumin and ground coriander. Stir until well combined.
  3. Add in Greek yoghurt and milk, stir thoroughly and let simmer in medium to low heat until vegetables are softened and cooked through. Add salt and pepper to taste if you desire.
  4. Just before turning off the fire, stir in the cashews and fresh coriander. 
  5. Eat alone or with whatever ‘bed’ tickles your fancy – basmati rice, barley, quinoa all work a treat.