This Vegetable and Chickpea Curry is a hearty and flavorful dish that celebrates the vibrant tastes of Indian-inspired cuisine. Packed with tender vegetables like carrots, bell peppers, and spinach, and balanced by protein-rich chickpeas, this curry offers a nutritious and comforting meal. The combination of aromatic spices such as cumin, turmeric, and garam masala creates a depth of flavor that’s both warming and satisfying. Perfect for a cozy dinner, this curry is easy to make and pairs beautifully with steamed rice or naan for a wholesome, plant-based meal.
Ingredients:
- 1 tbsp vegetable oil
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1-inch piece of ginger, grated
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp turmeric powder
- 1 tsp garam masala
- 1/2 tsp ground cinnamon
- 1/4 tsp cayenne pepper (optional, for heat)
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) coconut milk
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 carrots, sliced
- 1 red bell pepper, chopped
- 1 zucchini, chopped
- 2 cups fresh spinach
- Salt and pepper, to taste
- Fresh cilantro, for garnish
- Cooked basmati rice or naan, for serving
Instructions:
- Sauté the Aromatics: Heat the vegetable oil in a large pan over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened. Stir in the garlic and ginger, cooking for another minute until fragrant.
- Add the Spices: Add the cumin, coriander, turmeric, garam masala, cinnamon, and cayenne pepper (if using) to the pan. Stir continuously for about 1 minute to toast the spices, ensuring they don’t burn.
- Simmer the Base: Pour in the diced tomatoes and coconut milk, stirring well to combine. Bring the mixture to a simmer, allowing the flavors to meld for about 5 minutes.
- Cook the Vegetables and Chickpeas: Add the sliced carrots, bell pepper, zucchini, and chickpeas to the pan. Stir well, cover, and simmer for 15-20 minutes, or until the vegetables are tender.
- Finish with Spinach: Stir in the fresh spinach and cook for an additional 2-3 minutes until wilted. Season the curry with salt and pepper to taste.
- Serve: Garnish the curry with fresh cilantro and serve over basmati rice or with naan on the side.
Enjoy this comforting and flavorful Vegetable and Chickpea Curry for a nutritious, plant-based meal!