Embrace the beauty of organic, plant-based cuisine with this delectable Vegan Chickpea and Vegetable Curry. This aromatic and flavorful dish combines the richness of organic ingredients with the earthy spices of Indian cuisine, resulting in a satisfying and nutritious meal. Whether you're a seasoned vegan or simply looking to incorporate more organic goodness into your diet, this recipe is sure to delight your taste buds.
For the Curry:
- 2 cans (15 oz each) organic chickpeas, drained and rinsed
- 1 large organic onion, finely chopped
- 3 cloves organic garlic, minced
- 1 organic bell pepper, diced
- 1 organic zucchini, diced
- 1 cup organic cherry tomatoes, halved
- 1 can (14 oz) organic coconut milk
- 2 tablespoons organic coconut oil
- 1 teaspoon organic ground turmeric
- 1 teaspoon organic ground cumin
- 1 teaspoon organic ground coriander
- 1/2 teaspoon organic chili powder (adjust to taste)
- Salt and organic black pepper, to taste
- Fresh organic cilantro, chopped, for garnish
- Cooked organic basmati rice or organic naan, for serving
Prepare the Chickpeas: Rinse the canned chickpeas thoroughly under cold water and set aside.
Sauté Aromatics: Heat the organic coconut oil in a large, deep skillet or pot over medium heat. Add the chopped organic onion and sauté until translucent, about 3-4 minutes. Add the minced organic garlic and sauté for another minute until fragrant.
Add Spices: Stir in the organic ground turmeric, cumin, coriander, and chili powder. Cook the spices for a minute or until they release their aroma, stirring constantly to avoid burning.
Add Vegetables: Add the diced organic bell pepper and zucchini to the pot. Cook for 5-6 minutes until the vegetables begin to soften.
Pour Coconut Milk: Pour in the organic coconut milk, stirring well to combine all the ingredients. Bring the mixture to a gentle simmer and let it cook for about 10 minutes, allowing the flavors to meld together.
Add Chickpeas and Tomatoes: Add the drained chickpeas and halved cherry tomatoes to the pot. Cook for an additional 5-7 minutes, allowing the chickpeas and tomatoes to heat through and soften slightly. Season the curry with salt and organic black pepper according to your taste preferences.
Serve: Remove the curry from heat. Garnish with freshly chopped organic cilantro. Serve the Vegan Chickpea and Vegetable Curry hot over cooked organic basmati rice or with warm organic naan bread.
Enjoy your delicious, homemade vegan curry made with wholesome organic ingredients!