Vegetable & chickpea curry

Prep 20 mins | Cook 45 mins | Serves 4

1 brown onion, roughly chopped
2 garlic cloves, peeled
4 medium ripe tomatoes, chopped
2 tbs vegetable oil
2 tbs good-quality Indian curry powder or paste
300g can chickpeas, drained and rinsed
350g Kumara (orange sweet potato), peeled and cut into 5cm pieces
1 cup vegetable or chicken stock
¼ small cauliflower, trimmed and cut into small florets*
2 small zucchini, cut into 2cm pieces
150g green beans, cut into 5cm lengths
steamed basmati rice, mango chutney and pappadams, to serve
*About 300g cauliflower florets.

Step 1 Place onion, garlic and tomatoes into a food processor. Process until well combined and tomatoes are evenly chopped.

Step 2 Heat oil in a large saucepan or deep frying pan over medium-high heat until hot. Add curry powder or paste and cook, stirring often, for 1 minute or until aromatic. Add chickpeas and cook, stirring constantly, for 1 minute. Stir in tomato mixture and cook, stirring often, for 5 minutes or until just boiling.

Step 3 Add sweet potato and stock to pan. Cover and cook, stirring occasionally cook for 12-15 minutes until vegetables are just tender. Serve curry with steamed basmati rice, mango chutney and pappadams.

Good for you ... Green Beans

Provide some iron, which is especially useful for choose a vegetarian diet. Iron is needed for making red blood cells, which carry oxygen throughout the body. The vitamin C in beans also helps the absorption of iron.

Beans are also a good source of folate, one of the B vitamins that is important for growth and development in children and for normal blood formation at all ages.