Modern Currylicious

About this recipe

Dive into a bowl of our updated Currylicious, where traditional spices meet contemporary techniques for an unforgettable dining experience. This rich, aromatic curry combines chickpeas and colorful vegetables in a velvety coconut milk base, perfect for both seasoned curry lovers and newcomers alike.

Ingredients

• 2 tablespoons vegetable oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons curry powder
• 1 teaspoon turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon smoked paprika
• 1 can (400ml) coconut milk
• 1 cup vegetable broth
• 2 cups mixed vegetables (carrots, peas, bell peppers)
• 1 cup canned chickpeas, drained and rinsed
• Salt and pepper to taste
• Fresh cilantro, chopped, for garnish

Directions

1. 1

   Heat vegetable oil in a large skillet over medium heat.

2. 2

   Sauté the onion, garlic, and ginger until the onion is translucent.

3. 3

   Mix in curry powder, turmeric, cumin, coriander, and paprika, stirring to coat the aromatics.

4. 4

   Pour in coconut milk and vegetable broth; stir well.

5. 5

   Add the mixed vegetables and chickpeas; season with salt and pepper.

6. 6

   Simmer gently for 20-25 minutes until the vegetables are tender.

7. 7

   Serve over steamed rice or with warm naan bread.

8. 8

   Garnish with fresh cilantro before serving.