Ingredients:
- 2 cups canned chickpeas, drained and rinsed
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 thumb-sized ginger, grated
- 1 large carrot, peeled and diced
- 1 red bell pepper, diced
- 1 zucchini, diced
- 1 cup cherry tomatoes, halved
- 1 can (14 oz) coconut milk
- 2 tablespoons tomato paste
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/2 teaspoon cayenne pepper (adjust to taste)
- Salt and pepper to taste
- 2 tablespoons cooking oil
- Fresh cilantro, chopped (for garnish)
- Cooked rice or naan (for serving)
Instructions:
Step 1: Prepare the Vegetables
- Start by washing and chopping all the vegetables. Dice the onion, carrot, red bell pepper, and zucchini. Mince the garlic, grate the ginger, and halve the cherry tomatoes.
Step 2: Sauté the Aromatics
- In a large pan or pot, heat 2 tablespoons of cooking oil over medium heat. Add the chopped onion and sauté until translucent.
- Add the minced garlic and grated ginger to the pan. Sauté for another minute until fragrant.
Step 3: Spice it Up
- Stir in the curry powder, ground cumin, ground coriander, turmeric, and cayenne pepper. Let the spices cook for a minute to release their flavors.
Step 4: Add Vegetables and Chickpeas
- Add the diced carrot, red bell pepper, and zucchini to the pan. Stir well to coat the vegetables with the aromatic spices.
- Pour in the drained and rinsed chickpeas, followed by the halved cherry tomatoes. Mix everything together.
Step 5: Create the Curry Base
- Stir in the tomato paste, ensuring it’s well incorporated into the vegetables. Let it cook for a couple of minutes.
- Pour in the coconut milk, stirring continuously to create a creamy curry base. Season with salt and pepper to taste.
Step 6: Simmer and Cook
- Reduce the heat to low and let the curry simmer for about 15-20 minutes, allowing the flavors to meld and the vegetables to become tender. Stir occasionally to prevent sticking.
Step 7: Check and Adjust Seasoning
- Taste the curry and adjust the seasoning if needed. You can add more salt, pepper, or cayenne pepper for extra heat.
Step 8: Serve
- Once the curry has thickened and the vegetables are tender, remove it from the heat.
- Serve the Vegan Chickpea and Vegetable Curry over cooked rice or with warm naan bread. Garnish with chopped fresh cilantro.
Enjoy this hearty and flavorful Vegan Chickpea and Vegetable Curry as a perfect plant-based meal that satisfies your taste buds and nourishes your body!