This brisk and simple vegetable chickpea curry may very well be your new most loved go-to supper. Have this delightful, solid veggie lover feast on the table in 20 minutes or less with negligible fixings required.
This curry has been on turn at our home for half a month now and I simply love the delightful way simple it is. I adore eating undeniably more than I cherish cooking, so the quicker I can get suppers on the table, the better. Also straightforward suppers mean less tidy up and I'm about that!
It calls for only a bunch of straightforward, regular fixings arranged with insignificant exertion. Slash a couple of veggies, toss everything in a skillet, stew for around 10 minutes and serve. We've been having it over dark colored rice with a lot of crisp cilantro for a filling, sound feast.
Also try our recipe Chickpea Tikka Masala
This straightforward curry causes an incredible to go to weeknight supper. Utilize whatever veggies you have close by, toss everything in the container, stew in coconut milk and you're finished! Present with rice for a total feast.
INGREDIENTS
- 1 19 oz. can chickpeas, drained and rinsed (330 g, approx. 2.5 cups)
- 2 bell peppers, any color, thinly sliced (approx. 250 g)
- 4 cups chopped broccoli (approx. 300 g)
- 1 medium white onion (300 g, approx. 2 cups)
- 3 cloves garlic, minced (or 1 tsp garlic powder)
- 1 tbsp curry powder
- 1 tsp cumin
- 1 14 oz. can light coconut milk
- 1 tbsp soy sauce or gluten-free tamari
- 1 tsp coconut sugar
- black pepper, to taste
INSTRUCTIONS
- Add all the veggies to a wok or large skillet, add a splash of water and cook over medium-high heat for a few minutes.
- Add everything else and cook for 7-8 minutes until the veggies are al dente or cooked to your liking.
- Serve with brown rice, quinoa or noodles of choice and topped with fresh cilantro.
Read more our recipe : BROCCOLI WITH GARLIC SAUCE
For more details : https://bit.ly/32eXCLk
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