Forever Cookbook
Dinner

Vegetable Curry with Chickpeas

By • Published

Prep Time 15 min
Cook Time 30 min
Total Time 45 min
Servings 4

A hearty and flavorful vegetable curry with chickpeas, simmered in a rich coconut milk and tomato sauce, perfect for a comforting meal.

Vegetable Curry with Chickpeas

Ingredients

  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon ginger, grated
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon turmeric
  • 1 teaspoon garam masala
  • 1 can (14 oz) diced tomatoes
  • 1 can (14 oz) coconut milk
  • 2 cups chickpeas, cooked
  • 2 cups mixed vegetables (e.g., carrots, bell peppers, and peas), chopped
  • Salt and pepper to taste
  • Fresh cilantro, chopped, for garnish

Instructions

  1. Step 1: Heat the olive oil in a large pot over medium heat.
  2. Step 2: Add the chopped onion and sauté until translucent, about 5 minutes.
  3. Step 3: Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
  4. Step 4: Add the ground cumin, coriander, turmeric, and garam masala, stirring constantly for about 1 minute to toast the spices.
  5. Step 5: Pour in the diced tomatoes and coconut milk, stirring to combine.
  6. Step 6: Add the cooked chickpeas and mixed vegetables, bringing the mixture to a gentle simmer.
  7. Step 7: Season with salt and pepper to taste, and let the curry simmer for 20-25 minutes, until the vegetables are tender.
  8. Step 8: Adjust seasoning if necessary, and remove from heat.
  9. Step 9: Garnish with chopped fresh cilantro before serving.

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