Chickpea and Vegetable Curry
A flavorful and comforting curry made with a blend of chickpeas, roasted vegetables, and fragrant spices, served over fluffy basmati rice.
- Prep
- 15 min
- Cook
- 25 min
- Total Time
- 40 min
- Servings
- 4
- Difficulty
- easy
- Cuisine
- Indian
Ingredients
- 1canchickpeas, drained and rinsed
- 2mediumpotato, peeled and diced
- 2mediumcarrot, peeled and sliced
- 1smallwhite onion, diced
- 1mediumred bell pepper, diced
- 1bunchasparagus, trimmed and cut into 1-inch pieces
- 2cupsspinach, roughly chopped
- 1cupcabbage, shredded
- 1cuplettuce, chopped
- 1/4cupbasil, chopped
- 2tbspscurry powder
- 1tspblack pepper
- 2cupsbasmati rice, cooked according to package instructions
Step-by-Step
- 1
In a large skillet or wok, heat 2 tablespoons of oil over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent.
4mmedium heat - 2
Add the diced potato, sliced carrot, and diced red bell pepper to the skillet. Cook for 8-10 minutes, stirring occasionally, until the vegetables are tender.
10mmedium heat - 3
Stir in the drained and rinsed chickpeas, curry powder, and black pepper. Cook for 2-3 minutes, allowing the flavors to meld.
3mmedium heat - 4
Add the chopped asparagus, spinach, cabbage, and lettuce to the skillet. Cook for an additional 3-4 minutes, or until the greens are wilted and the vegetables are tender.
4mmedium heat - 5
Stir in the chopped basil and adjust seasoning with salt and pepper to taste.
2m