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Quick Vegetable Curry with Rice

Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 tablespoons vegetable oil
  • 1 large onion diced
  • 3 cloves garlic minced
  • 2 tablespoons curry powder
  • 1 can 14 oz coconut milk
  • 3 cups mixed vegetables cauliflower, bell peppers, carrots, chopped
  • 1 can 15 oz chickpeas, drained and rinsed
  • 1 cup vegetable broth
  • Salt and pepper to taste
  • 2 cups basmati rice cooked according to package directions
  • Fresh cilantro for garnish

Method
 

  1. Heat oil in a large skillet or pot over medium heat. Add diced onion and cook for 4-5 minutes until softened.
  2. Add minced garlic and curry powder, stirring constantly for about 1 minute until fragrant.
  3. Pour in coconut milk and vegetable broth, then add the chopped vegetables and chickpeas.
  4. Bring to a simmer and cook for 15-18 minutes, stirring occasionally, until vegetables are tender and sauce has thickened slightly.
  5. Season with salt and pepper to taste, then serve over cooked basmati rice and garnish with fresh cilantro.