Description
A delicious and hearty chickpea and vegetable curry that is full of flavor and goodness. Perfect served over rice with a dollop of yogurt.
Ingredients
Scale
- 2 tablespoons extra virgin olive oil
- 1 medium onion (chopped)
- 2 cloves garlic (grated)
- 1 inch fresh ginger (grated)
- 2 teaspoons curry powder (the yellow kind)
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- 1 can chickpeas (15 oz or 400 g can – drained and rinsed)
- 1 can coconut milk (15 oz or 400 g – light coconut milk)
- 1½ cups chicken broth (or vegetable broth)
- 1 large zucchini (diced)
- 1 small broccoli head (cut into florets)
- 1½ cups frozen peas (or snap peas)
- 3 handfuls spinach (optional for extra greens)
- 1 teaspoon salt (to taste, plus black pepper and red pepper flakes for a spicy kick)
- 1 lemon (the juice + 1 teaspoon zest)
- 1 handful toasted cashews (for a crunchy topping)
- 2 cups cooked rice (for serving, plus Greek yogurt and fresh cilantro/green onion tops)
Instructions
- Build Flavor Base: Heat 2 tablespoons extra virgin olive oil in a large pot over medium heat. Sauté 1 medium onion for 3 minutes with 2 cloves garlic and 1 inch fresh ginger (both grated), followed by 2 teaspoons curry powder, 1 teaspoon ground coriander, and 1 teaspoon turmeric, and cook for 1 minute to toast the spices until fragrant.
- Add Chickpeas and Veggies: Add 1 can chickpeas (rinsed), 1 can coconut milk, 1½ cups chicken broth, 1 large zucchini (diced), and 1 small broccoli head (cut into florets) with 1 teaspoon salt and black pepper, then simmer for 15 minutes, stirring occasionally, until the veggies are tender-crisp.
- Finish with Greens: Stir in 1½ cups frozen peas and 3 handfuls spinach and cook for 5 more minutes until the peas are tender.
- Taste & serve: Turn the heat off, stir in the zest and juice of 1 lemon, then taste and adjust for salt. Serve in a bowl with rice, a dollop of Greek yogurt, fresh herbs, and 1 handful toasted cashews.
Notes
- This dish can easily be adapted for a vegan diet by using vegetable broth and non-dairy yogurt.
- Feel free to add any other vegetables you have on hand.
- This recipe is great for meal prep and can be stored in the fridge for up to five days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg