Vegetarian Curry Delight

About this recipe

This revitalized vegetarian curry offers a harmonious blend of spices and creamy coconut milk, bringing together a nourishing and flavorful experience. Perfect for weeknight dinners, this dish ensures a rich indulgence with its delightful assortment of ingredients including chickpeas, tomatoes, and peas, topped with fresh cilantro.

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon cayenne pepper
• 1 can (14.5 ounces) diced tomatoes, undrained
• 1 can (15 ounces) chickpeas, rinsed and drained
• 1 can (13.5 ounces) coconut milk
• 1 cup frozen peas
• 1/4 cup chopped fresh cilantro
• Salt and pepper, to taste

Directions

1. 1

   Heat the olive oil in a large pot over medium heat.

2. 2

   Add the onion and sauté until softened, about 5 minutes.

3. 3

   Add the minced garlic and cook for another 1 minute.

4. 4

   Stir in the curry powder, cumin, coriander, turmeric, and cayenne pepper; cook for 1 minute until fragrant.

5. 5

   Add the diced tomatoes, chickpeas, and coconut milk; bring to a simmer.

6. 6

   Simmer for 20 minutes, stirring occasionally, until the mixture thickens slightly.

7. 7

   Add the frozen peas and cook for another 5 minutes.

8. 8

   Stir in the cilantro, season with salt and pepper, and serve over rice or with naan bread.