Chickpea Vegetable Curry Recipe

Chickpea Vegetable Curry Recipe

Ingredients

Makes 4 servings

• 1 tablespoon canola or grapeseed oil
• 1 medium onion, chopped
• 2 medium carrots, chopped
• 1 large potato, peeled and cut into 1/2-inch dice
• 2 garlic cloves, minced
• 1 teaspoon grated fresh ginger
• 1 tablespoon hot or mild curry powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1 cup water
• 3 cups cooked or 2 (15.5-ounce) cans chickpeas, drained and rinsed if canned
• 1 cup frozen peas, thawed
• 1 (4-ounce) can chopped mild or hot green chiles, drained
• 1 (13.5-ounce) can unsweetened coconut milk
• 1/2 cup raisins
• 1 teaspoon sugar
• salt and freshly ground black pepper

Method

1. In a large saucepan, heat the oil over medium heat
2. Add the onion, carrots, potato and garlic
3. Cover and cook until softened, about 5 minutes
4. Stir in the ginger, curry powder, cumin and coriander and cook, uncovered, 1 minute longer
5. Add the water and simmer, covered, until the vegetables are soft, about 20 minutes
6. Add the chickpeas, peas, chiles, coconut milk, raisins, sugar and salt and pepper to taste
7. Simmer, uncovered, for about 20 minutes longer to allow flavors to intensify and reduce the liquid
8. If a thicker sauce is desired, puree a small amount of the solids with an immersion blender or blend 1 teaspoon of cornstarch in 1 tablespoon of water and add to the saucepan, stirring to thicken
9. Serve immediately

Full List of Curry Recipes
Full List of Vegetable-Curry Recipes

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