Vegetable Chickpea Curry Recipe

This recipe is adapted from Sondi Bruner’s Vegetable Chickpea Curry


½ an onion, chopped

3 cloves of garlic, chopped

2 medium-sized carrots, chopped

2 cup chopped cauliflower

1 can chickpeas

1 can diced tomatoes including liquid

A dash of crushed red pepper

1 tbsp cumin

1 tsp coriander

1 tsp turmeric

½ tsp curry powder

½ tsp salt

dash of cayenne

  1. Sauté the onions, garlic and chili pepper until soft. Add in the carrots and cauliflower, and stir for a few minutes until the vegetables soften slightly.
  2. Add the crushed tomatoes with the liquid, chickpeas, salt and spices. Cook for about 10 minutes, or until the vegetables are tender and the liquid reduces. Add more liquid or spices to taste.
  3. Serve over rice

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