The Maggie Beer Foundation’s
Chickpea & Vegetable Curry

A mildly spiced curry that delivers a high protein punch.

PREP TIME: 30 minutes
COOKING TIME: 60 minutes
SERVES: 10

INGREDIENTS
25ml Vegetable oil
1 x 88g Onion, brown, raw, diced
13g Garlic, raw, crushed
10g Curry powder, mild
13g Cumin, ground
250g Tomato paste, no added salt
1 kg Chickpeas, canned, no added salt
500g Sweet potato, raw, peeled, diced
625g Green beans, raw, 2cm pieces
375g Cauliflower, raw, florets
375g Cashew nuts, raw, unsalted
13g Sugar, brown
4g Salt, iodised
3g Black pepper, ground
500ml Coconut milk
625g Eggs, hard-boiled
125g Greek yoghurt


METHOD

1. Heat the oil over a medium heat, add the onion and garlic and cook gently until onion is soft but without colour.
2. Add the curry powder and cumin and cook for 2 minutes, or until the spices are fragrant.
3. Stir in the tomatoes, chickpeas, sweet potato, cauliflower, beans, cashew nuts, sugar and season with salt and pepper.
4. Add coconut milk to almost cover the vegetables, bring to simmer, cover and cook on low for an hour until the sauce is rich and thick and the vegetables are cooked.
5. Spoon into dishes adding 2 halves of hard-boiled egg to each serve.
6. Top with yoghurt and serve with rice.
   

The Maggie Beer Foundation’s mission is to inspire older Australians and those that support them to prepare and enjoy healthy, delicious food and set new standards to change the food and dining experience in the aged care sector.
www.maggiebeerfoundation.org.au