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Chickpea and Vegetable Curry

Serves 4 Costs 4.00 per recipe Costs 1.00 per serving Takes 20 mins to cook Takes  10 mins to prepare Vegetarian 2 5 a day portions


400g  potatoes, peeled and diced
2 large carrots, peeled and diced
250g  cauliflower, broken into florets
150g  green beans, halved
1 onion, chopped
Low fat cooking spray
2 tablespoons curry paste
400g can chopped tomatoes
150g  low fat yoghurt
410g can chickpeas, drained and rinsed
2 tablespoons freshly chopped coriander


Cook the potatoes and carrots in a large pan of boiling water for 5 minutes. Add the cauliflower and green beans and cook for 5 minutes more, then drain the vegetables.

Meanwhile, brown the onion in low fat cooking spray in a large pan, adding a splash of water if needed to stop it from sticking. Stir in the curry paste and cook for 1 minute, then add the tomatoes and yoghurt.

Mix the vegetables and chickpeas into the curry sauce and cook for 10 minutes. Serve topped with chopped coriander.

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