Go Back
Print Recipe

Chickpea Vegetable Curry

Prep Time30 minutes
Cook Time15 minutes
Servings: 4

Ingredients

  • 2 tbsp Olive oil
  • 1/2 cup Chopped onion
  • 2 tsp Minced garlic
  • 2.5 tbsp Minced ginger
  • 1/4 cup Yellow curry paste I use the Trader Joe's brand!
  • 1 can Coconut milk
  • 1.5 tsp Turmeric powder
  • 1 tbsp Low-sodium soy sauce
  • 2 tbsp Maple syrup You can also sub for brown sugar!
  • 2 cups Cauliflower
  • 1 cup Zucchini
  • 1 cup Mushrooms
  • 15 oz can Chickpeas

Instructions

  • Before starting the stove, go ahead and chop up the onion, cauliflower, zucchini, and mushrooms. Set aside the cauliflower, zucchini, and mushrooms.
  • If you're using fresh ginger root, chop it up into small pieces and set it aside with the onion. Fresh ginger root is key to this recipe. I've used this minced ginger before and it also works great!
  • Heat 2 tbsp olive oil in a pan and then add in the chopped onion, minced garlic, and fresh ginger
  • Saute for 2-3 minutes, stirring frequently
  • Add the curry paste and the coconut milk into the pan and continue to stir until fully combined
  • Add in the turmeric, low-sodium soy sauce, and maple syrup and stir well for about 60 seconds
  • Add in the cauliflower, zucchini, mushrooms, and chickpeas. Stir well and then cover.
  • Keep the cover on and cook for about 12 minutes, stirring every 2-3 minutes.
  • When it's done, it can be eaten as is or mixed in with rice!