Chickpea and Vegetable Curry

Ingredients:

• 1 tablespoon coconut oil or olive oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated or minced
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground coriander
• 1/4 teaspoon cayenne pepper (adjust to taste)
• 1 can (15 ounces) chickpeas, drained and rinsed
• 1 large carrot, peeled and diced
• 1 bell pepper, diced
• 1 zucchini, diced
• 1 cup diced tomatoes (fresh or canned)
• 1 can (13.5 ounces) full-fat coconut milk
• 1 cup vegetable broth or water
• Salt and pepper, to taste
• Fresh cilantro, chopped (for garnish)
• Cooked rice or naan bread, for serving

Instructions:

1. Sauté Aromatics: Heat the coconut oil or olive oil in a large skillet or pot over medium heat. Add the chopped onion and sauté for 5-6 minutes until softened.
2. Add Spices: Stir in the minced garlic, grated ginger, curry powder, ground cumin, ground turmeric, ground coriander, and cayenne pepper. Cook for 1-2 minutes until fragrant, stirring constantly to prevent burning.
3. Combine Chickpeas and Vegetables: Add the drained chickpeas, diced carrot, bell pepper, and zucchini to the skillet. Stir well to coat the vegetables with the spices.
4. Add Liquid: Pour in the diced tomatoes (with their juices), coconut milk, and vegetable broth or water. Stir to combine everything. Bring the mixture to a simmer.
5. Simmer: Reduce the heat to low and let the curry simmer gently for 15-20 minutes, stirring occasionally, until the vegetables are tender and the flavors have melded together. If the curry becomes too thick, you can add more vegetable broth or water to reach your desired consistency.
6. Season: Taste and season with salt and pepper as needed, adjusting the spices if desired.
7. Serve: Serve the chickpea and vegetable curry hot over cooked rice or with naan bread. Garnish with chopped fresh cilantro for a burst of freshness.

Tips:

• Customize Vegetables: Feel free to use other vegetables you have on hand, such as cauliflower, spinach, or potatoes.
• Spice Level: Adjust the amount of cayenne pepper to your preference to control the spiciness of the curry.
• Storage: Leftover curry can be stored in an airtight container in the refrigerator for up to 3-4 days. It also freezes well; store in freezer-safe containers for up to 2-3 months.

This chickpea and vegetable curry is hearty, flavorful, and packed with plant-based protein and nutrients. It’s perfect for a comforting weeknight dinner or for meal prepping ahead of time. Enjoy the aromatic flavors of this delicious vegan curry!