Vegetable Chickpea Curry

I’m assuming it’s the colder temperatures and the desire to feel grounded, but lately I have been craving all things curry. I’m not talking a once and awhile type thing. It’s been almost a daily calling for the past few weeks; a craving that I am on a constant search to fulfill. With the constant dreams of a delicious curry flavored stew, I figured I am probably not alone and needed to create something for all of us to get our fix in.

Curries have been a staple of eastern cuisine for centuries and, according to this post on Sukhi’s Indian Cuisine, while no one really knows when curry was invented, “the use of spices in a sauce to flavor meats has been tracked back to 2500BCE from Mohenjo-Daro.” From there, it is assumed that curries were spread across Asia and Europe via Indian monks traveling via the Silk Route. Now, we see curry flavors in dishes all across the world. For more on what curry powder is composed of, I recommend checking out the piece on Sukhi’s Indian Cuisine I highlighted above. 

This delicious, vegetarian (gasp), vegetable chickpea curry is truly one of the easier meals on here to prep and reheat for lunches or dinners during the workweek. Not only does it take minimal work, but I’m a believer that these types of dishes are actually better when eaten as leftovers. Enjoy!

Ingredients (makes 4 servings):

• Bell pepper (2)

• Carrots (3)

• Zucchini (2)

• Broccoli (1 head)

• Ginger (1 inch chunk)

• Tomato paste (1 tablespoon)

• Chickpeas (1 can)

• Coconut milk (1 13.5oz can)

• Chicken broth (2 cups)

• Avocado oil

• Rice (1 cup)

• Curry powder (1 teaspoon)

• Ginger powder (1/2 teaspoon)

• Cayenne pepper (1/2 teaspoon)

• Red pepper flakes (1/2 teaspoon)

• Salt

• Pepper

For a non-FODMAP friendly version:

• Garlic (1 clove)

• Onion (1)

Directions:

1. Chop the bell pepper, carrots, zucchini, and broccoli into 1/4 inch pieces

2. In a dutch oven pot, add avocado oil and sauté all of the vegetables for ~10 minutes

3. Drain the chickpeas

4. Once the vegetables are soft, add in the chickpeas, chicken broth, tomato paste, and coconut milk

5. Season with the curry powder, ginger powder, cayenne pepper, red pepper flakes, and salt & pepper

6. Cover and cook on low-medium, stirring occasionally, for 30-45 minutes

7. While the soup is cooking, add 1 cup of rice and 2 ¼ cups of water to a separate pot and bring to a boil

8. Once boiling, cook on low, covered, until all of the water is absorbed

9. Once the rice and the soup are finished cooking, fill a bowl with rice and pour the soup on top

*If making a non-FODMAP friendly version, sauté the chopped garlic and onion on the hot dutch oven with avocado oil before step 2*Allergen Information:

• Dairy Free

• Gluten Free

• Soy Free

• Low FODMAP optional

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