Cooking with winter vegetables

chickpea curry recipe
July 6, 2018 Food, Recipe

At Clements, we care, and now that it’s winter, it’s even more important to eat healthier. Flu season has begun, and all manner of illnesses are doing the rounds. One of the best natural defences over the winter is maintaining a healthy, balanced diet. Eating seasonal produce guarantees that each meal is both healthy and delicious.

So, what vegetables are best to cook with in winter? In our region, where we experience a temperate winter climate, the timing is perfect for growing; broad beans, green beans, spinach, and peas. Herbs best suited for the region are; oregano, thyme, coriander, marjoram, tarragon, parsley and garlic. Other winter veggies grown is other climate zones of Australia include; beetroot, broccoli, brussel sprouts, cabbage, carrots, cauliflower, corn, leeks, lettuce, onions, potatoes, pumpkin, shallots, silver beet, spring onions, sweet potato, tomatoes, turnips, and zucchini.

For some seasonal vegetable recipe inspiration, check out this hearty curry from – looks delicious!

chickpea curry

Chickpea, vegetable and coconut curry


2 teaspoons olive oil

1 red onion, finely chopped

2 garlic cloves, crushed

2 teaspoons finely grated 
fresh ginger

1 long green chilli, deseeded, finely chopped

2 teaspoons brown mustard seeds

2 teaspoons curry powder

10 fresh curry leaves

375ml (1 1/2 cups) Massel vegetable liquid stock

125ml (1/2 cup) reduced-fat coconut milk

300g carrots, peeled, cut into 1cm pieces

400g can chickpeas, rinsed, drained

350g broccoli, trimmed, cut into florets

150g (1 cup) frozen peas

2 cups steamed quinoa, to serve

1/4 cup natural yoghurt, to serve


Step 1

Heat oil in a saucepan over high heat. Add onion. Cook, stirring, for 5 minutes or until soft. Add garlic, ginger, chilli, spices and curry leaves. Cook, stirring, for 1 minute.

Step 2

Add stock and milk. Bring to boil. Add carrot and chickpeas. Reduce heat to low. Cover. Simmer, stirring occasionally, for 10 minutes.

Step 3

Add broccoli and peas. Simmer, covered, for 5 minutes or until vegies are just tender. Divide among plates. Serve with quinoa, yoghurt and pappadums. Top with coriander.


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