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Spiced Chickpea & Vegetable Curry

This curry is incredibly versatile, easily adaptable to whatever veggies you’ve got lurking in your fridge. It’s a vibrant colour, a delightful aroma, and seriously satisfying. It's a dish that feels both familiar and a little bit exotic.

Yields: Approximately 6 servings

Prep time: 20 minutes

Cook time: 30 minutes

Ingredients:

  • 1 tbsp Olive Oil
  • 1 large Onion, chopped
  • 2 cloves Garlic, minced
  • 1 inch Ginger, grated
  • 1 tsp Turmeric Powder
  • 1 tsp Cumin Powder
  • 1/2 tsp Coriander Powder
  • 1/4 tsp Cayenne Pepper (adjust to your heat preference!)
  • 1 (14.5 ounce) can Diced Tomatoes, undrained
  • 1 cup Vegetable Broth
  • 1 large Carrot, peeled and chopped
  • 1 cup Broccoli Florets
  • 1 cup Cauliflower, chopped
  • 1 (15 ounce) can Chickpeas, drained and rinsed
  • 1/2 cup Coconut Milk (full-fat for richness!)
  • 1 Lime, juiced
  • Salt and Black Pepper to taste
  • Fresh Cilantro, chopped (for garnish)

Instructions:

  1. Heat the olive oil in a large pot or Dutch oven over medium heat.
  2. Add the onion and sauté until softened, about 5 minutes.
  3. Add the garlic and ginger and cook for another minute, until fragrant.
  4. Stir in the turmeric, cumin, coriander, and cayenne pepper. Cook for 30 seconds, allowing the spices to bloom.
  5. Add the diced tomatoes and vegetable broth. Bring to a simmer.
  6. Add the carrot, broccoli, cauliflower, and chickpeas. Simmer for 20-25 minutes, or until the vegetables are tender.
  7. Stir in the coconut milk and lime juice. Simmer for another 5 minutes.
  8. Season with salt and pepper to taste.
  9. Garnish with fresh cilantro.

Pro-Tip: For an extra layer of flavor, add a pinch of smoked paprika! This keeps it very accessible. You can also add a handful of spinach in the last 5 minutes to make it extra green.

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