Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 bell pepper, chopped
- 1 zucchini, diced
- 1 carrot, sliced
- 1 can (15 oz) chickpeas, rinsed and drained
- 1 can (14 oz) coconut milk
- 2 tablespoons curry powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro, for garnish
Instructions
- Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent.
- Stir in the garlic and ginger, cooking for an additional minute.
- Add the bell pepper, zucchini, and carrot, cooking until just tender.
- Stir in the chickpeas, coconut milk, curry powder, cumin, salt, and pepper. Bring to a simmer.
- Cook for about 15 minutes, allowing the flavors to meld.
- Serve hot, garnished with fresh cilantro.
Notes
- Serve with rice or naan for a complete meal.
- Feel free to add any seasonal vegetables you have on hand.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sodium: 420 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 18 g
- Cholesterol: 0 mg
Keywords: easy vegetable curry, quick dinner recipe, vegetarian curry