Chickpeas And Vegetable Curry - Panasonic Cooking


  1. Heat up oil in a frying pan. Sauté shallot, garlic, curry leaves and fenugreek until fragrant.
  2. Next add in fish curry powder, chilli powder and water. Mix well and sauté until fragrant.
  3. Place chickpeas into the slow cooker pot. Add in the curry paste and water.
  4. Cook for 2 ½ hours under “High” setting.
  5. Add in carrot and cook for another 15 minutes under “High” setting.
  6. Then, add in French bean and eggplant for another 30 minutes under “High” setting.
  7. Season with salt before serving.

Note: For NF-N15(1.5L capacity), ingredients of the recipe to be reduced by half.


  • 200g Chickpeas (soak overnight )
  • 70 ml Oil
  • 100g Shallots (slice)
  • 50g Garlic (chopped)
  • 1 tsp Fenugreek
  • 1 sprig Curry leaves
  • 4 tbsp Fish curry powder
  • 1 tsp Chilli powder
  • 5 tbsp Water
  • 150g Eggplant (rough cut)
  • 150g Carrot (rough cut)
  • 150g French bean (cut into 1-inch length)
  • 1 liter Water
  • 1 tsp Salt
  • 50 g Coconut milk santan (optional)