Description
A flavorful and hearty Chickpea and Vegetable Curry recipe that is perfect for a satisfying vegan meal. This Indian-inspired dish is packed with a mix of vegetables, chickpeas, and aromatic spices in a creamy coconut curry sauce. Serve over rice for a delicious and nutritious dinner.
Ingredients
Scale
Main Curry:
- 1 tablespoon coconut oil
- 1 medium onion (diced)
- 2 garlic cloves (minced)
- 1 tablespoon fresh ginger (grated)
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon cayenne pepper (optional)
- 1 (14-ounce) can diced tomatoes
- 1 (14-ounce) can coconut milk
- 1 (15-ounce) can chickpeas (drained and rinsed)
- 1 cup cauliflower florets
- 1 cup diced carrots
- 1 cup diced zucchini
- 1/2 cup green peas (fresh or frozen)
- Salt and black pepper to taste
For Serving:
- Fresh cilantro for garnish
- Cooked rice
Instructions
- Prepare the Base: Heat coconut oil in a large skillet or pot over medium heat. Sauté onion until soft. Add garlic and ginger, cooking for another 1-2 minutes.
- Add Spices: Stir in curry powder, cumin, turmeric, and cayenne. Toast the spices for 30 seconds.
- Combine Ingredients: Pour in diced tomatoes and coconut milk. Add chickpeas, cauliflower, carrots, and zucchini. Simmer for 15-20 minutes until vegetables are tender.
- Final Touch: Stir in green peas, season with salt and pepper. Simmer for 2-3 minutes.
- Serve: Serve hot over cooked rice. Garnish with fresh cilantro.
Notes
- You can swap in other vegetables like bell peppers or sweet potatoes based on what you have.
- For added protein, stir in spinach or kale at the end.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-Inspired
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 390
- Sugar: 7g
- Sodium: 540mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 10g
- Protein: 11g
- Cholesterol: 0mg
