Description
This Chickpea and Vegetable Curry is a vibrant, hearty vegan dish featuring a rich blend of spices, creamy coconut milk, and nutritious vegetables. Perfectly seasoned and simmered to meld the flavors, it’s an ideal plant-based main course that’s both satisfying and wholesome.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- ½ teaspoon turmeric
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (13.5 oz) coconut milk
- 2 cups chopped vegetables (such as bell peppers, carrots, zucchini, or cauliflower)
- 1 cup baby spinach or kale
- 1 tablespoon fresh lemon juice
Optional Garnish
- Chopped fresh cilantro
Instructions
- Sauté Aromatics: Heat olive oil in a large skillet or saucepan over medium heat. Add the diced onion and cook for 3 to 4 minutes until softened and translucent.
- Add Garlic and Ginger: Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant to enhance the base flavors.
- Toast Spices: Add curry powder, ground cumin, turmeric, salt, and black pepper. Stir continuously to evenly coat the aromatics and release the spices’ flavors.
- Simmer Tomatoes: Pour in the diced tomatoes with their juices and bring the mixture to a simmer, allowing the flavors to meld.
- Add Chickpeas and Vegetables: Stir in the chickpeas, coconut milk, and chopped vegetables. Combine well, then reduce the heat to low, cover, and simmer for 15 to 20 minutes until the vegetables are tender.
- Incorporate Greens: Add the baby spinach or kale and cook for an additional 2 to 3 minutes until wilted and integrated into the curry.
- Finish and Season: Stir in fresh lemon juice for brightness, taste the curry, and adjust seasoning if needed.
- Serve: Serve hot, garnished with chopped fresh cilantro if desired, alongside rice or naan for a complete meal.
Notes
- This curry perfectly pairs with basmati rice or naan bread.
- Use any combination of vegetables you have on hand for versatility.
- For a spicier version, add a pinch of cayenne pepper or chopped chili during cooking.
