CulinAIry

Ingredients:

2 tablespoons coconut oil

1 large onion, diced

3 cloves garlic, minced

1 tablespoon grated ginger

2 teaspoons curry powder

1 teaspoon ground cumin

1 teaspoon ground turmeric

1/2 teaspoon chili powder (adjust according to spice preference)

1 can (14 ounces) diced tomatoes

1 can (14 ounces) coconut milk

2 cups vegetable broth

2 carrots, sliced

1 red bell pepper, diced

1 zucchini, sliced

1 cup cauliflower florets

1 can (14 ounces) chickpeas, drained and rinsed

Salt and pepper to taste

Fresh cilantro, for garnish

Cooked basmati rice or naan bread, for serving

 

Instructions:

 

  1. Heat the coconut oil in a large pot over medium heat. Add the diced onion and sauté for 5 minutes until translucent.
  2. Add the minced garlic and grated ginger to the pot and cook for an additional 1-2 minutes until fragrant.
  3. Stir in the curry powder, cumin, turmeric, and chili powder, and cook for another minute to toast the spices.
  4. Add the diced tomatoes, coconut milk, and vegetable broth to the pot. Stir well to combine the ingredients and bring the mixture to a simmer.
  5. Add the sliced carrots, diced red bell pepper, zucchini, and cauliflower florets to the pot. Cover and simmer for about 15-20 minutes, or until the vegetables are tender.
  6. Stir in the drained and rinsed chickpeas and season with salt and pepper to taste. Simmer for an additional 5 minutes to allow the flavors to meld together.
  7. Taste the curry and adjust the seasoning or spiciness according to your preference.
  8. Remove from heat and garnish with fresh cilantro.
  9. Serve the spicy chickpea and vegetable curry over cooked basmati rice or with warm naan bread.

This spicy chickpea and vegetable curry is packed with flavor and makes for a satisfying vegan main course. It's perfect for a gathering, as it can be prepared in advance and reheated before serving. Enjoy the aromatic and delicious flavors of this vegan curry!