Vegetable and Chickpea Curry
A hearty Indian-style curry with chickpeas, potatoes, cauliflower, carrots, spinach, tomatoes, coconut milk, and warm spices.
Instructions
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Step 1
Heat the vegetable oil in a large pot over medium heat. Add the onion and cook until softened and lightly golden.
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Step 2
Add the garlic and ginger. Cook over medium heat, stirring frequently, until fragrant.
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Step 3
Stir in the curry powder, cumin, and turmeric. Cook over medium heat for 30 seconds.
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Step 4
Add the tomatoes, coconut milk, vegetable stock, potatoes, carrots, salt, and black pepper. Stir until evenly combined.
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Step 5
Increase to high heat and bring the curry to a boil.
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Step 6
Reduce to low heat, cover, and simmer until the potatoes and carrots begin to soften.
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Step 7
Stir in the cauliflower and chickpeas. Cover and continue simmering over low heat until the vegetables are tender.
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Step 8
Stir in the spinach and garam masala. Cook uncovered over low heat until the spinach has wilted and the curry has slightly thickened.
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Step 9
Remove the pot from the heat. Squeeze in the lime juice, add the cilantro, and stir before serving.
Nutrition (Estimated)
Food safety
Caution: low
Refrigerate leftovers in a covered container within 2 hours, use within 3 days, and reheat until steaming hot throughout.
Risk factors
- Hot oil and steam can cause burns.
- Cooked curry can become unsafe if held too long at room temperature.
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