Chickpea & Vegetable Curry
Yield: Serves 3-4
Prep: 10 minutes
Total Time: 30 minutes
1 15.5 oz. can chickpeas (drained and rinsed)
1 15 oz. can crushed tomatoes
1 13.5 oz. can coconut milk
2 tbsp. olive oil
1/2 yellow onion diced
2 cloves garlic minced
1 tbsp. fresh grated ginger (or 1/4 tsp. ground ginger)
1/2 red bell pepper sliced
1/2 zucchini quartered
1 1/2 cup fresh spinach
1 heaping tbsp. curry powder
1 tsp. sea salt
1 tsp. paprika
1 tsp. cumin
1 tsp. coriander
1/2 tsp. pepper
1/2 lime juiced
pinch of cayenne (optional adds heat)
Prepare your veggies. Dice your onion, mince your garlic, slice bell pepper, quarter zucchini and set aside.
Into a large skillet add your olive oil over medium heat. Add garlic and onion and cook until soft and fragrant.
Now add your spices: curry powder, salt, paprika, cumin, coriander, pepper and ginger. Cook spices for one minute stirring continuously.
Now add your coconut milk, lime juice, crushed tomatoes and chickpeas and stir to incorporate together.
Add your bell pepper and zucchini and simmer for 15-20 minutes until veggies are tender. While your curry is simmering you can prepare your toppings and rice.
Add spinach to the pan and simmer until spinach is wilted.
Serve over rice topped with sliced avocado, chopped cilantro and a squeeze of fresh lime.
*I think full fat coconut milk taste best however I have used lite and it does still work great.
*I generally make this curry without any added heat so I can serve it to my son. You can add cayenne or fresh red pepper to spice this dish up. If you decide to use fresh pepper I would add it when you cook your garlic and onion. If you use cayenne you can add it in with the rest of the spices.
*The vegetables in this dish are easily substitutable and you can use whatever you have on hand. I have used things like broccoli, carrots and potatoes in mine.
*I love the flavor of jasmine rice and prefer to serve my curry with it however, I have used brown rice as well as quinoa and it tastes great with either.