Curried courgette, chickpea and potato stew

    Curried courgette, chickpea and potato stew


    27 people made this

    About this recipe: A super hearty, thick and delicious vegetable stew. It's packed full of protein and flavour. Perfect for the cold winter months.

    Serves: 8 

    • 3 tablespoons olive oil
    • 1 teaspoon ground cayenne pepper
    • 1 medium onion, chopped
    • 2 tablespoons yellow curry powder
    • 800ml vegetable stock
    • 3 large Maris Piper potatoes, chopped
    • 575g courgettes, chopped
    • 1/2 cauliflower, chopped into bite size pieces
    • 2 (400g) tins chickpeas
    • 225g natural yoghurt
    • coriander leaves, for garnish

    Prep:20min  ›  Cook:55min  ›  Ready in:1hr15min 

    1. Heat the olive oil and cayenne pepper in a large pot over medium heat; saute the onion until tender. Season with curry powder. Pour in the stock and mix in the potatoes. Bring to the boil, reduce heat to low and simmer 20 minutes or until potatoes are very tender.
    2. Mix the courgettes and cauliflower into the pot and continue cooking 30 minutes.
    3. Mash the chickpeas with a fork and mix into the pot. Continue cooking 5 minutes, until heated through. Top with yoghurt and garnish with coriander to serve.

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