Chickpea, Carrot & Lemon Curry

Chickpea, Carrot & Lemon Curry

Who doesn’t love a meal that cooks itself while you’re at work or out in the great outdoors enjoying yourself? Ginger and Turmeric provide some nice anti-inflammatory activity while the Lemon gives a nice tangy cut-through for the richness of the coconut milk. Comfort food at its best. Tip: Buy tinned chickpeas if you’re short on time.  


  • 500g dried chickpeas

  • 1 tbsp melted coconut oil or vegetable oil

  • 1 brown onion, thinly sliced

  • 1 bunch coriander, stems finely chopped, leaves reserved

  • 1 tbsp finely grated ginger

  • 2 garlic cloves, crushed

  • 1 long red chilli, thinly sliced (optional)

  • 1 tbsp ground turmeric

  • 2 tsp garam masala

  • 2 lemons

  • 800mLs coconut milk 

  • 2 bunches Dutch carrots*, trimmed, peeled, halved lengthways

  • 70g chopped kale

  • Steamed brown basmati rice, to serve


  1. Place the chickpeas in a large bowl. Cover with cold water. Set aside to soak overnight. Drain well.
  2. Combine coconut oil or vegetable oil, onion, coriander stem, ginger, garlic, chilli (if using), turmeric and garam masala in a slow cooker. Stir to combine.
  3. Thinly slice 1 lemon. Add chickpeas, coconut milk, carrot, sliced lemon and 2 cups (500ml) water to the onion mixture in the slow cooker. Cover and cook for 8 hours on low or until the chickpeas and carrots are tender.
  4. Juice the remaining lemon. Add kale to the slow cooker and stir to combine. Cook for 5 mins or until kale wilts. Add the lemon juice and stir to combine.
  5. Divide the chickpea mixture and rice among serving bowls. Sprinkle with reserved coriander leaves to serve. 

Recipe from Coles Magazine

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