Vegetarian Chickpea and Vegetable Curry

 

Vegetarian Chickpea and Vegetable Curry

Ingredients:

• 2 tablespoons vegetable oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 2 carrots, diced
• 1 bell pepper, diced
• 1 zucchini, diced
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) coconut milk
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric powder
• Salt and pepper, to taste
• Cooked rice or naan bread, for serving
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Heat the vegetable oil in a large skillet or pot over medium heat. Add the diced onion and cook until softened, about 5 minutes.

2. Add the minced garlic and grated ginger to the skillet and cook for another minute, until fragrant.

3. Stir in the diced carrots, bell pepper, and zucchini. Cook for 5-7 minutes, until the vegetables are slightly softened.

4. Add the drained chickpeas, diced tomatoes (with their juices), and coconut milk to the skillet. Stir to combine.

5. Sprinkle the curry powder, ground cumin, ground coriander, turmeric powder, salt, and pepper over the mixture. Stir well to evenly distribute the spices.

6. Bring the curry to a simmer, then reduce the heat to low. Cover and let it simmer gently for 15-20 minutes, stirring occasionally, until the vegetables are tender and the flavors have melded together.

7. Taste and adjust the seasoning, if needed, adding more salt and pepper to taste.

8. Serve the Vegetarian Chickpea and Vegetable Curry hot over cooked rice or with naan bread on the side. Garnish with chopped fresh cilantro.

9. For meat-eaters who want to add protein, you can serve cooked chicken, shrimp, or tofu on the side, or stir in cooked meat of choice into the curry before serving.

10. Enjoy your flavorful and satisfying Vegetarian Chickpea and Vegetable Curry with your family!

Tips:

• Feel free to customize the vegetables based on what you have on hand or your family's preferences. You can add cauliflower, broccoli, spinach, or peas for additional variety.
• Adjust the spice level of the curry by adding more or less curry powder and chili flakes according to your taste.
• Leftover curry can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.