Vegetable Chickpea Curry

by Nov 14, 2013Dinner, Lunch, Recipes, Vegetarian

Vegetable Chickpea Curry
Recipe Type: Dinner
Cuisine: Indian
Author: Kat
Prep time:
Cook time:
Total time:
Serves: 4
This one pot vegetarian dish is great for busy women that want a healthy option without a lot of hassle. It’s warm and filling featuring crimini mushrooms – also known as “baby portobellos.” Adapted from Sondi Bruner.
Ingredients
  • 1 an onion, chopped
  • 4-6 cloves of garlic, chopped
  • 2 medium-sized carrots, chopped
  • 10-12 crimini mushrooms, sliced
  • 2 cups chopped cauliflower
  • 1 can chickpeas
  • 2 cups vegetable broth
  • 1 can crushed or diced tomatoes
  • 1 dried red chili pepper (increase if more heat is desired)
  • 2 Tbsps cumin
  • 2 tsp coriander
  • 2 tsp turmeric
  • 1 tsp curry powder
  • 1 tsp sea salt
  • dash of cayenne
  • 1/2 cup frozen peas
  • 2 cups spinach or kale, chopped
Instructions
  1. Sauté the onions, garlic and chili pepper in sesame oil or use some of the until soft. Add in the carrots, mushrooms and cauliflower and stir for a few minutes until the vegetables soften slightly.
  2. Add the vegetable broth, crushed tomatoes, chickpeas, peas, salt and spices. Cook, covered, for about 10 minutes, or until the vegetables are tender. Add more liquid or spices to taste.
  3. Toss in the spinach or kale and heat until wilted. Serve over brown rice if desired.

 

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