Hearty Chickpea Vegetable Curry
Ingredients
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 minced garlic cloves
- 1 tbsp tomato paste
- 2 tsp garam masala
- 1 tsp cumin
- 2 tsp paprika
- 1 large carrot, peeled and chopped
- 1/2 medium zucchini, chopped
- 1 cup mushrooms, chopped
- 1 can coconut milk
- 1 can chopped tomatoes
- 2 tbsp curry powder or vegan curry paste
- 1 tsp turmeric
- 1 can chickpeas, drained and rinsed
- Juice of 1 lemon
- Salt and pepper to taste
Preparation
Heat the olive oil in a large pan.
Add the onion and garlic and cook for 2 minutes before adding the tomato paste, garam masala, cumin, and paprika.
Cook for 2-3 minutes more until fragrant.
Add the carrot, zucchini, and mushrooms and cook for 5 minutes until the vegetables soften.
Add the coconut milk, chopped tomatoes, curry powder, turmeric, and chickpeas, stir together, and simmer over medium heat for around 10 minutes, stirring frequently.
Squeeze in the lemon juice and season to taste with salt and pepper before serving.
