Easy Kumara Chickpea Curry


  • Bunch of Coriander - Leaves separated from stalks, stalks chopped finely
  • 1/2 Cup Vegetable Stock
  • 1/2 Cup Water
  • 1x Can Chickpeas
  • 1x Can Chopped Tomatoes
  • 1x Can Coconut Milk
  • 3x Kumara - Cut in cubes
  • 1x Red Onion - Diced
  • 2x Tablespoon Grated Ginger
  • 2x Tablespoon Olive Oil
  • 3x Tablespoon Curry Powder
View Method Easy Kumara Chickpea Curry


  1. Heat Olive Oil in a large pot on medium heat, then add onions and cook for 2 minutes.
  2. Add Curry Powder and stir until onion is coated, drizzling more Olive Oil over to coat if needed. Cook for a further 5-8 minutes and stir in Ginger.
  3. Add Chickpeas, Coriander stalks and Kumara, stirring through individually. Cook for 5 minutes.
  4. Add the can of Tomatoes, Vege stock and water and stir thoroughly.
  5. Simmer on medium-low heat for 15 minutes, or until Kumara is cooked through. Remove from heat.
  6. Serve with Coriander leaves, and a dollop of greek yoghurt.
View Ingredients Easy Kumara Chickpea Curry
View Method Easy Kumara Chickpea Curry
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