Serves 4-6

INGREDIENTS 

  • 2 tbs vegetable oil
  • 2 tsps garlic, minced
  • 1 large yellow onion, chopped
  • 1 1⁄2 cups chickpeas (cooked or canned)
  • 3 tbs curry powder
  • 1 tsp cumin
  • 1⁄2 tsp cinnamon
  • 1⁄4 tsp ground cloves
  • 1 tsp salt
  • 1 x 425g can coconut milk
  • 1 x 425g can diced tomatoes
  • 2 large carrots, sliced
  • 4 cups broccoli florets
  • 1 red bell pepper, sliced
    (I also add pumpkin and potato chunks)


    DIRECTIONS

  • Warm oil in a large pan over medium heat.
  • Sauté garlic and onions 5-8 minutes, until translucent and slightly browned.
  • In a small bowl, combine curry powder, cumin, cinnamon, cloves, and salt.
  • Add chickpeas and mix seasoning to pan and stir for 1 minute.
  • Add coconut milk, tomatoes and their liquid, carrots, broccoli, and red bell pepper.
  • Bring to a low simmer and sauté for 10 minutes, until vegetables are easily pierced with a fork.

  • Serve over basmati rice.