A Recipe for Vegetable Chickpea Curry
1 onion, chopped
1 red pepper (any colour works but red is the nicest)
1 can coconut milk (*Note: do not use low fat, it will ruin the overall taste)
1 tbsp curry paste
2-3 cans of chickpeas (depending how much curry you want)
A handful of whichever vegetables you want, chopped (suggestions: cauliflower, broccoli, carrots)
Turn heat to medium (adjust to be hotter or cooler depending on your stove). In a large, deep frying pan, put a little vegetable oil and sautée the onion, zucchini and red pepper. Stir occasionally, making sure they don’t stick to the pan.
Once the vegetables are fried and the onions are clear, lower the heat a touch and add the coconut milk and any other vegetables you are using; put a lid on the pan. After five minutes, add the chickpeas and curry paste. Stir the mixture well, making sure the curry paste melts and is completely combined.
Put the lid back on and let it sit for 15 minutes. Once you’ve let it sit, give it a taste test; adding more curry paste, if needed (again, remember to stir it in well). Put the lid back on and let the curry simmer, stirring occasionally. It is up to you how long to let it simmer, but remember, the longer it sits, the better it tastes because all the flavours have a chance to mix together!
I usually serve this curry over rice, with chicken and naan on the side. It freezes well and makes a delicious lunch, but remember it gets spicier the longer it sits so if you do freeze it, be aware that it will be much spicier when it thaws. This is a very versatile recipe, so feel free to add any vegetables you like. This is an easy recipe that is equal parts healthy and tasty! Serve it hot, and enjoy!