Creamy chickpea and vegetable curry recipe

Boasting 7 serves of vegetables, this vegetarian curry is slow cooked perfection. Enjoy for dinner tonight and savour leftovers for lunch later in the week.

0:20 Prep | 3:50 Cook | 6 Servings | Capable cooks

Ingredients

2 teaspoons vegetable oil
2 tablespoons Madras curry paste
1 cup Massel vegetable liquid stock
400ml can light coconut cream
1 large red capsicum, cut into 2cm pieces
1kg pumpkin, cut into 2cm pieces
1 small cauliflower, trimmed, cut into florets
3 tomatoes, roughly chopped
300g green beans, trimmed, halved
400g can chickpeas, drained, rinsed
1 Lebanese cucumber, grated
2 tablespoons fresh coriander leaves, chopped, plus extra to serve
1 cup plain Greek-style yoghurt
4 naan bread, warmed

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