Ingredients:
1 tbsp vegetable oil
1 onion, diced
2 cloves of garlic, minced
1 tbsp curry powder
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp ground turmeric
Salt and pepper, to taste
1 can of coconut milk
2 cups of mixed vegetables (carrots, bell peppers, potatoes, cauliflower)
1 can of chickpeas, drained and rinsed
1/4 cup fresh cilantro, chopped
Instructions:
Heat the vegetable oil in a large pot over medium heat.
Add the onion and garlic and sauté for 5-7 minutes or until the vegetables are soft.
Stir in the curry powder, cumin, coriander, turmeric, salt, and pepper. Cook for 1-2 minutes or until fragrant.
Add the coconut milk, mixed vegetables, chickpeas, and bring the mixture to a simmer.
Reduce the heat to low and let the curry simmer for 15-20 minutes or until the vegetables are tender.
Taste and adjust the seasoning as needed.
Stir in the cilantro and cook for an additional 1-2 minutes.
Serve the curry over rice or quinoa, garnished with additional cilantro if desired.
You can also add some chopped tomatoes or spinach to the curry for more flavor and nutrients. Also, you can use any vegetables you have on hand or frozen vegetables.
