Description
This Chickpea and Vegetable Curry is a vibrant, flavorful, and hearty dish packed with nutritious vegetables and a creamy coconut milk base. Perfect for a quick, comforting meal, it’s both vegan and gluten-free!
Ingredients
Scale
- 1 can chickpeas, drained and rinsed
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 zucchini, sliced
- 1 carrot, chopped
- 1 can diced tomatoes
- 1 cup coconut milk
- 2 tbsp curry powder
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- In a large pot, sauté the onion and garlic until fragrant.
- Add the bell pepper, zucchini, and carrot. Cook until vegetables start to soften.
- Stir in the diced tomatoes, coconut milk, chickpeas, and curry powder.
- Season with salt and pepper. Simmer for 15-20 minutes.
- Serve hot, garnished with fresh cilantro.
Notes
- Adjust the curry powder to your taste for more or less spice.
- For added protein, you can include tofu or tempeh.
- Serve with rice, quinoa, or naan for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes