The name of the game with this easy chickpea curry is using what you have! Fill in the blanks with whatever is in your fridge or pantry.
- 1 bunch scallions (6-8), thinly sliced
- 1 Tbsp minced ginger (or 1 thumb)
- 2-3 cloves garlic, minced
- 1-2 carrots, grated
- 1-2 serrano peppers (more for spicy)
- 1-2 bell peppers, sliced
- 1 package mushrooms, diced
- 2 zucchini/yellow squash, diced
- 1 package halved mini tomatoes
- 3 cups fresh green beans
- Cilantro (garnish)
- Lime (garnish)
- 1 can chickpeas or beans, drained and rinsed
- 1 can full fat coconut milk (REQUIRED, substitute with small can coconut cream and water, added slowly to avoid making a soup)
- 1-2 Tbsp tamari (soy sauce or coconut aminos are also acceptable)
- Cooking oil (I use grapeseed)
- 12 oz can tomatoes (optional)
Spices (adjust to taste)
- 1-2 Tbsp curry powder
- 1-2 Tbsp cumin
- 1 Tbsp coriander
- 1 tsp paprika
- 1/2 tsp cayenne
- On medium heat, heat up pan with a splash of oil
- Add scallions, garlic and ginger (stir regularly to avoid burning)
- After 1-2 mins, add bell peppers, carrots, and spicy peppers - cook until they soften a bit
- When peppers start to soften, add soft veggies - mushrooms, zucchini, tomatoes etc.
- When soft veggies release juices, add a couple Tbsp of tamari - it will reabsorb into the veggies and give them that meaty punch.
- Then add your spices - curry powder, cumin, coriander, paprika, and cayenne. Stir until evenly distributed.
- Then add canned beans, canned tomatoes (optional), coconut milk, and green beans. Turn heat to low, and cover for at least 5 mins. 10-30 mins for further developed flavors.
- Top with fresh cilantro and serve with basmati rice for extra carbs.
Salt every time you add new veggies to the pan - just a pinch. It releases the juices in the veggies and helps everything break down. Taste once you add the coconut milk for seasoning.
Keywords: Vegetable curry, Vegan curry, Chickpea curry, Bean curry