Veggie Chickpea Curry

Totally healthy and extremely tasty. Need I say more? Clean. Colorful. Vegan. Yummy. This is a great, easy curry that is full of protein and fiber. Between the mix of cumin, curry powder, tumeric, ginger and fresh squeezed lemon juice, this dish packs a punch that pairs nicely with a side of warm brown rice.

Estimated Time: 1 hour

Ingredients (serves 5-6):

  • Cauliflower: 1/2 large head, chopped
  • Baby Carrots: 4 handfuls, chopped
  • Onion: 1/2 large, chopped
  • Petite Diced Tomatoes: 14.5 oz can
  • Diced Green Chilis: 4oz can
  • Garlic: 3 cloves, minced
  • Fresh Ginger Root: 2 tbsp, grated
  • Cumin Powder: 3 tbsp
  • Curry Powder: 3 tbsp
  • Tumeric: 1/2 tbsp
  • Cayenne Powder (optional): 1/2 tsp
  • Lemon Juice: 1 whole lemon, juiced
  • Water: 1/2 cup
  • Olive Oil: 2 tbsp
  • Fresh Cilantro: garnish

If you’re craving brown rice with this recipe, get that started first. Next, combine olive oil, carrots, onion and garlic in a large pot and turn to medium/high heat. With a wooden spatula, mix the olive oil around with the vegetables and continue stirring for about 3 minutes. Turn the heat down to low/medium and begin chopping up the cauliflower into small bite-sized pieces. Once that’s all cut up, add the in the cauliflower, diced tomatoes, green chiles, fresh ginger root, cumin powder, curry powder, tumeric powder and optional cayenne powder to the pot. Give it a good stir and increase heat to medium for about 10 minutes. Next, stir in a 1/2 cup of water. Cover the pot with a glass top, reduce heat to low/medium and continue simmering for approximately 30-40 minutes. Not done yet! Turn the stove off and squeeze in the fresh lemon juice. Mix all together and now you’re done! Serve over a bed of brown rice and garnish with fresh cilantro.

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