Mixed vegetables (cauliflower, bell peppers, peas, etc.)
1 can chickpeas, drained and rinsed
1 onion, diced
3 cloves garlic, minced
2 tablespoons curry powder
1 can (14 oz) diced tomatoes
1 can (14 oz) coconut milk
2 tablespoons olive oil
Salt and pepper to taste
Instructions
Heat olive oil in a large skillet or pan over medium heat.
Add diced onion to the pan and sauté until it becomes translucent.
Stir in minced garlic and curry powder, allowing the spices to become fragrant for about 1-2 minutes.
Add mixed vegetables and sauté for a few minutes until they start to soften.
Add the drained chickpeas to the pan and mix well with the vegetables.
Pour in the diced tomatoes (with their juices) and the can of coconut milk. Stir to combine all the ingredients.
Season the mixture with salt and pepper to taste.
Lower the heat and let the curry simmer for about 15-20 minutes, allowing the flavors to meld and the vegetables to become tender.
Once the vegetables are cooked to your liking, taste and adjust the seasonings if needed.
Serve the Vegetable and Chickpea Curry over cooked brown rice or quinoa.
Feel free to customize the vegetables and adjust the level of spiciness by adding more or less curry powder. Enjoy your flavorful and comforting Vegetable and Chickpea Curry!
