Vegetable Chickpea Curry
A vibrant and comforting curry made with colorful vegetables and chickpeas in a creamy coconut sauce, perfect for weeknight dinners.
Ingredients
Main Protein
- 1 can Canned chickpeas Drain and rinse before adding.
Aromatics & Vegetables
- 1 medium Onion, diced For flavor base.
- 3 cloves Garlic, minced Adds aroma.
- 1 inch Ginger, minced Enhances flavor.
- 1 medium Bell pepper, chopped Use any color.
- 2 medium Carrots, sliced Adds sweetness.
- 1 medium Zucchini, chopped Keep skin on for texture.
- 1 cup Broccoli florets For crunch.
Seasoning/Spice Blend
- 2 tablespoons Curry powder Crucial for flavor.
- 1 teaspoon Cumin Enhances spice profile.
Liquids/Dairy
- 1 can Coconut milk Use full-fat or light.
Optional Finishing Ingredients
- to taste Salt and pepper Adjust for seasoning.
- as needed Fresh cilantro Garnish just before serving.
Instructions
Preparation
- Heat 2 tablespoons of olive or coconut oil in a large pan over medium heat.
- Add diced onion, minced garlic, and minced ginger to the pan. Sauté for 2-3 minutes or until the onion is translucent.
- Incorporate chopped bell pepper, sliced carrots, chopped zucchini, and broccoli florets into the pan. Cook for about 5-7 minutes until the vegetables start to soften.
Cooking
- Stir in drained and rinsed chickpeas. Stir well for about 1 minute to combine.
- Add curry powder and cumin, stirring to coat the vegetables evenly. Toast spices for about 1 minute until fragrant.
- Pour in the coconut milk, stir everything together, and bring it to a gentle simmer. Cook for an additional 10 minutes.
- Season with salt and pepper to taste and garnish with fresh cilantro before serving.
Notes
Enhance flavor with a squeeze of lime juice before serving. Customize with your choice of vegetables like spinach or peas for variation.