Name: Chickpea Vegetable Curry
Total time: 35 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 large yellow onion; 4 clove garlic; 1 tbsp fresh ginger; 2 tbsp vegetable oil; 1 tsp cumin seeds; 1 tsp coriander; 1 tsp turmeric; 2 tsp garam masala; 1 tsp red curry powder; 2 can canned chickpeas; 3 cup cauliflower florets; 1 large red bell pepper; 1 medium zucchini; 1 can canned coconut milk; 1 cup vegetable broth; 1 can canned diced tomatoes; 2 tbsp fresh lime juice; 1 bunch fresh cilantro; to taste kosher salt; to taste black pepper

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285 cal11g protein38g carbs10g fat580mg sodium

Estimated, per serving — stays per-serving no matter how many you cook for.

From scratch35 min activeShortcut22 min active

+1 · garam masala

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Chickpea Vegetable Curry

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Vegetarian35 minComfortable cook

Serves−4+· written for 4 — change it and the ingredients follow

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Ingredients

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yellow oniondiced1 large

garlicminced4 cloves

fresh gingerminced1 tbsp

vegetable oil2 tbsp

cumin seeds1 tsp

coriander1 tsp

turmeric1 tsp

garam masala2 tsp

red curry powder1 tsp

canned chickpeasdrained and rinsed2 cans

cauliflower florets3 cups

red bell pepperdiced, any color1 large

zucchinidiced1 medium

canned coconut milk1 can

vegetable broth1 cup

canned diced tomatoes1 can

fresh lime juice2 tbsp

fresh cilantroGarnishchopped1 bunch

kosher saltto taste

black pepperto taste

Allergies at the table? The final check is always yours. Ingredients and "may contain" warnings vary by brand — read every label, every time.

Goes well with

Most sides finish faster than the main — start the quick ones last so everything lands hot.

Need a conversion?Cups to grams, Fahrenheit to fan — convert anything at BetterCalculator.

Steps

1Heat vegetable oil in a large pot over medium heat. Add cumin seeds and let them sizzle for about 30 seconds until fragrant.

2Add diced onion and cook for 3–4 minutes until softened. Stir in minced garlic and ginger, cooking for another minute.

3Add coriander, turmeric, garam masala, and red curry powder. Toast the spices for 1 minute, stirring constantly to wake up their flavors.

4Pour in the drained chickpeas, cauliflower florets, diced red pepper, and zucchini. Stir to coat everything with the spices.

5Pour in the coconut milk, vegetable broth, and canned diced tomatoes. Bring to a simmer over medium-high heat.

6Reduce heat to medium-low and simmer for 15–20 minutes, until the cauliflower is tender and the flavors have melded.

7Finish with fresh lime juice and taste for salt and pepper. Top with fresh cilantro before serving.

8Serve alongside steamed rice or with warm naan.