Well it’s a day that Josh is working late, so curry night for me! It’s been a wild week… and it’s not even Halloween at school yet. I think I’m getting a cold and currently sitting with a box of tissues in my lap because my nose is a faucet. What better night to make a semi-spicy veggie curry to clear out my sinuses? I’ve tried lots of curry recipes and at this point I know what I like. I know what spices to use and what ingredients I like in my curry, but the issue is I don’t even measure out the spices to know how much I put so I’ll try to estimate the best I can for you. I was feeling creative (lazy) and was just throwing in whatever I felt like and luckily it turned out just as I imaged or better! This is a great recipe to bring a lot of flavors together in one bowl and you can adjust the spiciness to as much or little as you want. All of these ingredients are easy to find in the grocery store and it’s done in under 30 minutes.
Easy Chickpea Curry
1 yellow onion, diced
1 tsp minced garlic
1 tbsp curry powder
1 tbsp smoked paprika
1 tsp cumin
1 tsp garam masala
1/2 tsp turmeric
1 tsp ginger powder
1/2 tsp cayenne pepper
1 can chickpeas, rinsed and drained
1 zucchini, halved and sliced
1 large gold potato, diced
1 15 oz can diced tomatoes unsalted
1/2 tsp Vegetarian Better than Bouillon No Chicken base + 1/2 cup water
2/3 cup unsweetened almond milk beverage
salt and pepper to taste
4 cups brown jasmine rice, prepared
Lime wedges and sliced green onion for topping
- In a large saute pan (I think mine is 4 qt) saute the onions over medium heat for 3-5 minutes.
- Add garlic and spices and cook another 1-2 minutes.
- Pour in diced tomatoes, zucchini, potatoes, and chickpeas.
- In a cup, mix bouillon, water, and almond milk and stir then pour into the pan.
- Stir to combine and bring to a boil, then bring down to a simmer and cover to cook for 20 minutes.
- Uncover and cook another 5 minutes. Serve over a cup of brown rice and add green onions and lime on top.