Prep 10 mins
Cook 25 mins
Not sure where I got this recipe from; it's been sitting in my computer's hard-drive for several years. Finally got 'round to trying it, with the only change being swapping out regular diced tomatoes for Rotel (tomatoes and chiles), to give it some extra heat. Served over brown rice, DH and I thought it was delicious, satisfying, and healthy to boot!
- 2 tablespoons vegetable oil
- 2 teaspoons garlic, minced
- 1 large yellow onion, chopped
- 1 1⁄2 cups chickpeas (cooked or canned)
- 3 tablespoons curry powder
- 1 teaspoon cumin
- 1⁄2 teaspoon cinnamon
- 1⁄4 teaspoon ground cloves
- 1 teaspoon salt
- 1 (15 ounce) can coconut milk
- 1 (15 ounce) can diced tomatoes
- 2 large carrots, sliced
- 4 cups broccoli florets
- 1 red bell pepper, sliced
- Warm oil in a large pan over medium heat. Saute garlic and onions 5-8 minutes, until translucent and slightly browned.
- In a small bowl, combine curry powder, cumin, cinnamon, cloves, and salt. Add chickpeas and mix seasoning to pan and stir for 1 minute.
- Add coconut milk, tomatoes and their liquid, carrots, broccoli, and red bell pepper. Bring to a low simmer and saute for 10 minutes, until vegetables are easily pierced with a fork.
- Serve over basmati rice.
Absolutely delicious curried vegetables -- my house smells wonderful! I did change up the veggies to accommodate what I had in the fridge - I used carrots, cauliflower, a potato, spinach and of course, the chickpeas. I steamed the potato, carrots and cauliflower just a bit to tenderize them as the sauce only cooks for approximately 10 minutes but they were still crisp tender. Served these veggies over rice and added a side salad. This dish made a wonderful vegetarian dinner. Thanks for the post.