Vegetable Curry with Chickpeas

Ingredients

• •1 tbsp olive oil
• •1 medium onion, diced
• •2 cloves garlic, minced
• •1 inch ginger, grated
• •1 bell pepper, diced
• •1 carrot, diced
• •1 zucchini, diced
• •1 cup cauliflower florets
• •1 can (15 oz) chickpeas, drained and rinsed
• •1 can (14 oz) diced tomatoes
• •1 can (14 oz) coconut milk
• •2 tbsp curry powder
• •1 tsp cumin
• •1 tsp turmeric
• •Salt and pepper to taste
• •1 cup spinach (optional)
• •Fresh cilantro for garnish (optional)

Instructions

1. 1

   Heat the olive oil in a large pot over medium heat.

2. 2

   Add the diced onion and sauté until translucent, about 5 minutes.

3. 3

   Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.

4. 4

   Add the bell pepper, carrot, zucchini, and cauliflower to the pot. Cook for about 5-6 minutes, stirring occasionally.

5. 5

   Mix in the chickpeas, diced tomatoes, coconut milk, curry powder, cumin, turmeric, salt, and pepper.

6. 6

   Bring the mixture to a simmer and let it cook for 10-15 minutes, stirring occasionally, until the vegetables are tender.

7. 7

   If using, stir in the spinach during the last 2 minutes of cooking until wilted.

8. 8

   Serve hot, garnished with fresh cilantro if desired.