Chickpea & Vegetable Curry
This flavorful and hearty curry is made with chickpeas, a variety of colorful vegetables, and fragrant spices like cumin, turmeric, and cilantro. It’s typically served over rice or with naan bread for a satisfying meal.
Ingredients:
Method:
- 1 tablespoon coconut oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon curry powder
- 1 teaspoon cumin
- 1/2 teaspoon turmeric
- 1/2 teaspoon coriander
- 1 cup carrots, diced
- 1 cup potatoes, diced
- 1 cup cauliflower florets
- 1 can chickpeas, drained and rinsed
- 1 can coconut milk
- Salt and pepper to taste
- Fresh cilantro for garnish
Heat coconut oil in a large pot over medium heat. Add onion, garlic, and ginger, and sauté until softened.
Add curry powder, cumin, turmeric, and cilantro, and cook for another minute.
Add carrots, potatoes, and cauliflower, and cook for 5 minutes, stirring occasionally.
Add chickpeas and coconut milk, and bring to a simmer. Reduce heat and let it simmer for about 15-20 minutes, or until the vegetables are tender.
Season with salt and pepper to taste. Serve over rice or with naan bread, and garnish with fresh cilantro.
- ENJOY!