Description
This Delicious Chickpea and Vegetable Curry with Rice is a hearty, flavorful, and nutritious dish that’s perfect for a comforting meal. Packed with protein-rich chickpeas, colorful vegetables, and aromatic spices, this curry is both filling and satisfying. The rich and creamy coconut milk base adds depth to the flavors, while the fresh herbs and spices bring a warm and aromatic twist. Serve it with steamed rice for a complete and wholesome meal that’s ideal for vegetarians, vegans, and anyone looking for a healthy, delicious dinner.
Ingredients
Scale
- 1 cup dried chickpeas (or 2 cups cooked chickpeas)
- 2 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 medium carrot, diced
- 1 bell pepper, chopped
- 1 zucchini, chopped
- 1 cup cauliflower florets
- 1 can (14 oz) coconut milk
- 1 cup vegetable broth
- 1 tbsp curry powder
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- Salt and black pepper, to taste
- Fresh cilantro, chopped (for garnish)
- 1 cup basmati rice (for serving)
Instructions
- Prepare the Chickpeas (if using dried): Rinse the dried chickpeas and cook them in a large pot of boiling water for 45-60 minutes until tender. Drain and set aside.
- Cook the Rice: In a separate pot, cook the basmati rice according to package instructions. Set aside when done.
- Make the Curry: In a large pot or skillet, heat olive oil over medium heat. Add the chopped onion and garlic and sauté for 2-3 minutes until softened.
- Add the carrot, bell pepper, zucchini, and cauliflower. Cook for another 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
- Stir in the curry powder, turmeric, cumin, coriander, salt, and black pepper. Cook for 1 minute, allowing the spices to become fragrant.
- Add the cooked chickpeas, coconut milk, and vegetable broth. Stir well and bring to a simmer. Reduce the heat and let the curry cook for 15-20 minutes, until the vegetables are tender and the flavors have melded together.
- Taste and adjust seasoning if necessary, adding more salt or spices as desired.
- Serve the curry over the cooked basmati rice, garnished with fresh cilantro.
Notes
- If you prefer a spicier curry, you can add red chili flakes or chopped fresh chili peppers.
- For a richer flavor, you can add a tablespoon of tomato paste along with the spices.
- You can substitute coconut milk with any plant-based milk, but coconut milk adds a creamy texture and rich taste.
- This curry is also great for meal prep and can be stored in the fridge for up to 3 days.
- Prep Time: 10
- Cook Time: 35