Chickpea Zucchini Tomato Curry

From the Gourmet Easy recipe book.

Serves 3-4 · 45 mins

Ingredients

• 1 can (15 oz) chickpeas, drained and rinsed
• 2 medium zucchinis, diced
• 1 large carrot, peeled and sliced
• 1 bell pepper (any color), diced
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1-inch piece of ginger, grated
• 2 tomatoes, diced
• 1 can (14 oz) coconut milk
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/2 teaspoon cayenne pepper
• (adjust to taste for spice level)
• Salt and pepper to taste
• 2 tablespoons vegetable oil
• Fresh cilantro for garnish Cooked rice or naan for serving

Method

1. In a large pot or deep skillet, heat vegetable oil over medium heat.
2. Add chopped onions and sauté until they become translucent.
3. Add minced garlic and grated ginger. Sauté for an additional minute until fragrant.
4. Add diced zucchinis, sliced carrots, diced bell pepper, and diced tomatoes. Cook for 5-7 minutes until the vegetables start to soften.
5. Sprinkle curry powder, ground cumin, ground coriander, turmeric, and cayenne pepper over the vegetables. Stir well to coat the vegetables in the spices.
6. Add the drained chickpeas and coconut milk to the pot. Stir to combine. Bring the curry to a gentle simmer. Let it cook for 15-20 minutes, allowing the flavors to meld and the vegetables to become tender.
7. Season the curry with salt and pepper to taste. Adjust the spice level if necessary.
8. Garnish the Chickpea Zucchini Tomato Curry with fresh cilantro. Serve over cooked rice or with naan bread.