Chickpea and Vegetable Curry with Rice (Indian)

A hearty and flavorful Indian-inspired curry with chickpeas and mixed vegetables, served with basmati rice.

Ingredients

• 2 cans (15 oz each) Chickpeas, canned, drained and rinsed
• 341 mL Mixed Vegetables (frozen or fresh)
• 1 can (13.5 oz) Coconut Milk (full-fat for creaminess)
• 1 can (14.5 oz) Diced Tomatoes, canned
• 2 cloves Garlic, minced
• 1 tbsp Ginger, grated
• 2 tbsp Curry Powder
• 1 tsp Cumin
• 1 tsp Coriander
• 1/2 tsp Turmeric
• 3 cups cooked Basmati Rice
• 1/4 tsp Garam Masala (optional)

Instructions

1. In a large pot or Dutch oven, sauté garlic and ginger over medium heat until fragrant.
2. Add curry powder, cumin, coriander, and turmeric. Cook for 1 minute, stirring constantly, to bloom the spices.
3. Add diced tomatoes, coconut milk, chickpeas, and mixed vegetables. Bring to a boil, then reduce heat, cover, and simmer for 20-25 minutes, or until the vegetables are tender and the sauce has thickened.
4. Stir in garam masala (if using) for an extra layer of flavor.
5. Serve hot over basmati rice. Garnish with fresh cilantro, if desired.

Cuisine: Indian

Suitability: vegetarian

Prep Time: 15 mins

Cook Time: 35 mins

Serving Size: 3

Meal Type: dinner