Chickpea and vegetable curry

Chickpea and vegetable curry 

Another Community recipe in Original points.  Recalculate for your plan

From the kitchen of  TAMSINBH

servings |  5
estimated Points® per serving | 2

1 onion, sliced
1 tbsp oil
300g potatoes, peeled and diced
3 lge carrots, peeled and diced
1 small cauliflower, cut into florets
200g green beans, trimmed and halved
100g frozen peas
2 cloves garlic
2 tbsp medium curry powder
1 tsp cumin seeds
2 x 400g tins chopped tomatoes
1 x 410g chickpeas, drained



In a large pan, soften the onion in the oil for about 8 mins. Meanwhile put a large pan of boiling salted water on. Add the potatoes and peas and cook for 5 mins. Add the cauliflower, beans, and peas, and cook for 3-4 mins until veg are just tender. Stir garlic and curry powder and cumin into onion and cook for 1 min. Add tomatoes, then stir in drained veg and chickpeas. Cover and cook gently for 10 mins or until veg are cooked through and have absorbed flavour. 
Tastes even better the next day!  


Notes
These are pretty big servings - might even serve 6 (depending on appetite). I have this with 3pts rice, 1 tbsp yogurt (0pts), and poppadoms (1/2 pt each - I use the uncooked ones which take 1 min to cook 2 in the microwave on high).