Chef Ray: Chickpea & Vegetable Curry

This is a delicious and healthy curry that will become a family favourite at your place.

Modified from: MacKenzie, Kristen; Gibbons, Megan; (2005) Fit Food For Winners Nestle NZ Ltd

Serves: 4


  • 2 cups of long grain rice
  • olive or canola oil spray
  • onion sliced
  • 2 tsp ground coriander
  • 2 tsp garam masala
  • ½ tsp tumeric
  • 3 cups cubed pumpkin
  • kumura, cubed
  • 1 cup of water
  • 1 tsp MAGGI Garlic Stock Powder
  • 400g can tomatoes in juice, chopped
  • 300g can chickpeas, drained
  • 1 cup frozen peas
  • 2 cups packed baby spinach leaves
  • ¼ cup low fat natural unsweetened yoghurt
  • 2 tbsp MAGGI Coconut Milk Powder
  • low fat natural unsweetened yoghurt to serve, extra
  1. Cook rice following packet directions.
  2. Spray a large saucepan with oil and heat. Add onion and spices, cook for 2 minutes, stirring.
  3. Add pumpkin and kumara, mix to coat with spices. Add water, stock powder and tomatoes. Bring to the boil, stirring.
  4. Add chickpeas and simmer covered for 20 minutes or until vegetales are tender, stirring occasionally.
  5. Add peas and cook for 2 minutes. Stir in spinach leaves and cook until spinach just wilts.
  6. Remove from heat and stir through combined yoghurt and coconut milk powder.
  7. Serve with rice, a dollop of yoghurt and poppadoms.

Although I’m not a qualified chef I do like to pretend I’m on Master Chef. I source the recipes from the stated source (not sauce) and make them taking the photo of the meal I produce for myself.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.