Veggie and Chickpea Curry

Name: Thermomix recipe: Veggie and Chickpea Curry
Prep time: 5 min
Cook time: 16 min
Ingredients: 2 brown onion, quartered; 3 cloves garlic; 20 Grams fresh ginger peeled; 1 red chilli deseeded (optional depending on how hot you like it); 20 Grams Extra Virgin Olive Oil (EVOO); 2 Tablespoons ground turmeric; 1 Tablespoon ground cumin; 2 Teaspoons ground coriander; 800 Milliliters coconut milk; 2 carrots, peeled and diced; 1 capsicum/bell pepper red, diced; large Pinches pink salt flakes to taste; 2 x 400 Grams chick peas tinned, drained; 1/2 Bunch kale, stem removed, sliced; 100 Grams peanuts salted roasted, coarsely chopped; 1 Handful fresh coriander or cilantro; 200g steamed rice to serve

Serves 4 Prep Time 5 minutes Cook Time 16 minutes Rated:

Videos

This very simple curry is perfect for a midweek quick meal if you have chick peas in the cupboard. Cue the rice!

Twenty Under Twenty is our latest addition to The Insider Club ebook library and this is one of our favourite recipes from it. Twenty cracking dinner recipes, that will feed your family of 4-6 (with potentially leftovers in some instances) for under $20. So good.

Super easy to make if you don't feel like running to the store for anything, with a few pantry tiems and your fridge drawer veggies you're practically done. Saving even more money honey. We are all feeling the pinch, and this recipe is a dinner winner for loads less than most.

I know you'll like it, now get the rice on, let's get cooking!

Try some of our other fave cheapie dinners:

Slow Cooked Beef Stew with Lime

Ginger Congee with Gai Lan

Beef and Broccoli

Lemon, Pea and Parmesan Risotto

Spicy Tomato Pasta Alfredo

Sticky Meatballs with Noodles

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Need

Curry
2 brown onion, quartered
3 cloves garlic
20 Grams fresh ginger peeled
1 red chilli deseeded (optional depending on how hot you like it)
20 Grams Extra Virgin Olive Oil (EVOO) BUY
2 Tablespoons ground turmeric
1 Tablespoon ground cumin
2 Teaspoons ground coriander
800 Milliliters coconut milk Recipe
2 carrots, peeled and diced
1 capsicum/bell pepper red, diced
large Pinches pink salt flakes to taste BUY
2 x 400 Grams chick peas tinned, drained
1/2 Bunch kale, stem removed, sliced
Garnish:
100 Grams peanuts salted roasted, coarsely chopped
1 Handful fresh coriander or cilantro
200g steamed rice to serve

Do

1: Place onion, garlic, ginger, chilli and EVOO into Thermomix bowl & chop 3 sec/speed 5. Scrape down sides of bowl.
2: Sauté 5 min/Varoma/speed 1.
3: Add spices & cook further 1/min/Varoma/speed 1.
4: Add coconut milk, carrot, capsicum and salt and cook 20min/100°C/Reverse/speed 1.5
5: Add chickpeas and kale. Cook 5 min/100°C/Reverse/seed 1.5.
6: Adjust seasoning to taste.
7: Serve with steamed rice, garnished with peanuts and coriander leaves.

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Find out more

Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.

Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!