Vegetable And Chickpea Curry

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:

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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!