Vegetable Curry with Chickpeas
This easy one-pan vegetable curry is packed with vibrant flavors and nutritious ingredients, perfect for any occasion.
Ingredients
Main Ingredients
- 1 cup Basmati or jasmine rice Rinse under cold water before cooking.
- 2 tablespoons Olive oil or coconut oil For sautéing the aromatics.
- 1 large Onion, diced
- 2 cloves Garlic, minced
- 1 piece Ginger (about 2 cm), grated
- 1 medium Bell pepper (red or yellow), diced
- 2 medium Carrots, sliced
- 1 medium Zucchini, diced
- 200 grams Broccoli florets
- 1 can Chickpeas (about 400 g), drained Rinse to remove excess sodium.
- 1 can Coconut milk (about 400 ml) Shake well before opening.
- 2 tablespoons Curry powder For flavoring.
- 1 teaspoon Ground cumin To enhance the flavor.
- Salt and pepper to taste
- Fresh cilantro for garnish (optional) Chop just before serving.
Instructions
Preparation
- Heat oil in a large pan over medium heat. Add the diced onion and sauté for about 3 minutes until translucent.
- Add minced garlic and grated ginger, cooking for another minute until fragrant.
Cooking Vegetables
- Stir in the diced bell pepper, sliced carrots, and zucchini. Cook for about 5-7 minutes, until vegetables soften slightly.
- Add broccoli, curry powder, ground cumin, salt, and pepper. Stir well and cook for an additional 2 minutes.
Combine Ingredients
- Pour in the drained chickpeas and coconut milk, mixing everything well. Allow to come to a gentle simmer.
Simmer
- Reduce heat to low and let it simmer for about 10-15 minutes, stirring occasionally.
Cook Rice
- Cook the rice according to package instructions. Fluff it once cooked.
Serving
- Serve the curry over a bed of rice, garnished with fresh cilantro.
Notes
Customize with seasonal vegetables for added freshness. Always garnish just before serving to keep the cilantro vibrant.