Canning recipe
Chickpea and vegetable curry in jars
A mild ready-meal curry with chickpeas, vegetables, and broth. Coconut milk or cream is added only when serving.
60 min.
75 min.
16
8
Medium
Ingredients
- 1.4 kg dried chickpeas
- 1.2 kg carrots
- 900 g potatoes
- 700 g bell peppers
- 500 g onions
- 400 g zucchini
- 3.5 l vegetable broth
- 5 tsp salt
- 3 tsp mild curry powder
- 2 tsp turmeric
- 1 tsp cumin
- 1 tsp black pepper
Preparation
Cut the carrots, potatoes, bell peppers, onions, and zucchini into even pieces. Heat the vegetable broth in a large pot. Add the chickpeas, vegetables, and spices and bring everything briefly to a boil. Do not puree and do not thicken with coconut milk, cream, flour, or starch.
Loosely fill the mixture into clean canning jars and cover with hot liquid. Leave enough headspace.
Seal the jars and process only in a pressure canner according to tested instructions for legume and vegetable mixed dishes, the correct jar size, and the altitude of your location.
To serve, heat the full contents thoroughly. Add coconut milk, cream, fresh herbs, or rice only after opening.
Storage
Store in a cool, dark, and dry place. Use only jars with an intact vacuum seal. After opening, keep refrigerated and use within 24 hours.
Shelf life
Up to 12 months when processed cleanly, with an intact vacuum seal and cool, dark storage.
Safety note
Chickpeas and vegetables are low-acid foods. This recipe must not be canned in a water bath. It must be processed in a pressure canner. Add coconut milk, cream, flour, starch, rice, and pasta only after opening. Do not taste jars that look, smell, or behave unusually.