This simple vegetarian curry is full of good-for-you ingredients, including fresh tomatoes, zucchini, cauliflower and chickpeas. Ready in under 30 minutes!
Vegetable Chickpea Curry
1/4 cup olive oil
1 medium yellow onion, sliced
1 2" piece of ginger, minced
4 garlic cloves, chopped
1 dry pint grape tomatoes, halved
1 (400 mL) can coconut milk
1 head cauliflower, cut into florets
1 small zucchini, chopped
1 (425 g) can chickpeas, drained/rinsed
2 tablespoons Madras curry powder
Fresh cilantro/parsley, to garnish
Sea salt and cracked pepper, to taste
Chili flakes, to taste
1.5 cups rice/quinoa, to serve
Cook rice/quinoa according to package instructions.
Heat olive oil in a deep saute pan over medium-high heat. Add onion and ginger, season with salt and pepper. Cook for 3-4 minutes, until onion begins to brown.
Add garlic; cook for 1 minute, until fragrant.
Stir in curry powder, tomatoes and chili flakes; add coconut milk and bring to a boil.
Add cauliflower, zucchini and chickpeas; reduce heat to low, and simmer for 15-20 minutes, stirring occasionally. Season to taste with salt and pepper.
Serve over rice/quinoa garnished with cilantro/parsley.
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