Chickpea and Vegetable Curry
photo by ellesse1977
- Ready In:
- 35mins
- Ingredients:
- 14
- Serves:
-
4-6
ingredients
- 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
directions
- 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.
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Reviews
-
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.
RECIPE SUBMITTED BY
lecole54
Machias, Maine
I only came to cooking in my 50s, when we moved home to a tiny town with only a few restaurants. I'm always on the hunt for easy, flavorful recipes (often ethnic cuisines), and I'm always ready to try something new and different! In cold weather I gravitate to stews, soups, and casseroles of the not-too-heavy kind; in hot weather I love a salad or cold soup. Partly because of my husband's diabetes (I'm borderline) and partly out of indolence, baking is not my thing.