Vegetable and Chickpea Red Curry
Ingredients
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 tbsp fresh ginger, minced
- 2 green chilis, minced (omit for less heat)
- 1 tsp ground turmeric
- 1/2 tsp ground coriander
- 1/2 tsp ground black pepper
- 4 tbsp red curry paste, or to taste
- 2 large carrots, chopped
- 1 14-oz can chickpeas, drained (or 1 1/2 cups cooked)
- 4 cups chopped vegetables (such as cauliflower and zucchini) or more canned legumes/veggies of choice
- 1 14-oz can light coconut milk (or use full-fat)
- salt + lemon juice + spices of choice, to taste
Preparation
In a large pot, heat some oil and saute the onion, garlic, ginger, and chilis for 5 minutes.
Stir in turmeric, coriander, black pepper, curry paste, and carrots.
Cook on medium-high heat until fragrant, about 5 minutes.
Add in chickpeas and veggies with coconut milk.
Cover the pot and bring to a simmer, then reduce the heat and cook for about 10 minutes, or until the vegetables are tender.
Season with salt, lemon juice, and spices as desired.
Serve warm.
