Chickpea and Vegetable Curry
- Reviews 2
Ready In: 35 mins
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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