Vegetable Chickpea Curry - Easy Vegan Recipe

🧂 Ingredients

• 8.8 oz basmati rice

  or another type
• 1 tbsp coconut oil
• 1 onion

  sliced
• 3 cloves of garlic

  chopped
• 1 piece of ginger

  chopped
• 1 cup broccoli florets
• 1 medium zucchini

  sliced
• 1 red bell pepper

  sliced
• 1 large carrot

  cut into fine strips
• 1x14 oz can of chickpeas

  1 ⅓ cup (240 g) rinsed and drained
• 2 tbsp yellow curry powder Madras
• 1x14 oz can of coconut milk
• 2 tbsp tamari or soy sauce
• salt and pepper

  to taste
• ¼ tsp chili powder

  or to taste
• 1-2 tsp cornstarch

  dissolved in a little water, optional
• chili peppers

  thinly sliced
• cilantro
• sesame seeds
• limes

Instructions

• 1 Cook the rice according to the package instructions.
• 2 Heat the coconut oil in a large pan and sauté the onions for 2-3 minutes until
  translucent. Add garlic and ginger and sauté for further 30 seconds.
• 3 Now add broccoli florets, zucchini and bell pepper and sauté for about 3
  minutes.
• 4 Sprinkle the curry powder over the vegetables, stir to coat and sauté briefly.
  Then stir in chickpeas, carrot strips, coconut milk and tamari and cook,
  covered, for about 10 minutes (add a little more water if needed).
• 5 Season with salt, pepper and chili powder to taste. (If you like the curry
  thicker, dissolve a little cornstarch in some water and stir it into the curry.
  Bring to the boil again until it thickens).
• 6 Serve the curry with rice and garnish with chili peppers, cilantro and sesame
  seeds. Drizzle with freshly squeezed lime juice and enjoy! 🙂

Nutrition Info