Chickpea and Vegetable Curry

Ingredients: chickpeas, coconut milk, onion, garlic, ginger, bell pepper, carrots, cauliflower, curry powder, turmeric, cumin, salt, pepper.

What vegetables to add to curry?

The curry base is made with onions, tomatoes, ginger, garlic, red chilli powder and garam masala. I prefer to go with potatoes, carrots, peas, green beans, cauliflower, corn and bell peppers. Though you can use other veggies like baby corn, sweet potato and broccoli, the curry will have different flavors.

Here’s a delicious and hearty recipe for Chickpea and Vegetable Curry:

Ingredients:

• 1 tablespoon coconut oil or vegetable oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper (optional, adjust to taste)
• 1 can (14.5 oz) diced tomatoes
• 1 can (15 oz) coconut milk
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 medium potatoes, peeled and diced
• 2 cups cauliflower florets
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1 cup carrots, sliced
• 1 cup vegetable broth or water
• Salt and pepper, to taste
• 1 tablespoon soy sauce or tamari (for gluten-free)
• 1 tablespoon lime juice
• Fresh cilantro, chopped, for garnish

Instructions:

1. Sauté the Aromatics:
   • Heat the coconut oil in a large pot or deep skillet over medium heat.
   • Add the chopped onion and sauté for about 5-7 minutes until it becomes translucent.
   • Add the minced garlic and ginger, and cook for another 1-2 minutes until fragrant.
2. Add the Spices:
   • Add the curry powder, ground cumin, ground coriander, turmeric powder, paprika, and cayenne pepper (if using). Stir well to coat the onions, garlic, and ginger with the spices. Cook for another 1-2 minutes to toast the spices slightly.
3. Add Tomatoes and Coconut Milk:
   • Add the diced tomatoes and their juices to the pot, stirring to combine.
   • Pour in the coconut milk and bring the mixture to a simmer.
4. Add Vegetables and Chickpeas:
   • Add the diced potatoes, cauliflower florets, green beans, carrots, and chickpeas to the pot.
   • Pour in the vegetable broth or water to ensure the vegetables are mostly submerged. Stir to combine.
5. Simmer the Curry:
   • Bring the curry to a gentle boil, then reduce the heat to low and cover the pot.
   • Let it simmer for about 20-25 minutes, stirring occasionally, until the vegetables are tender and the flavors have melded together.
6. Season and Finish:
   • Stir in the soy sauce or tamari and lime juice. Season with salt and pepper to taste.
   • Adjust the consistency of the curry with additional vegetable broth or water if needed.
7. Serve:
   • Ladle the curry into bowls and garnish with fresh cilantro.
   • Serve hot with rice, quinoa, or naan bread.

Enjoy your hearty and flavorful Chickpea and Vegetable Curry!