Head to India with this delicious Chickpea Curry flavored with Garam Masala spices, ginger, and cumin an explosion of flavor in the mouth.

You can serve this Indian Vegetable Curry with rice, quinoa, coconut yogurt, and of course Naan Indian bread. This dish is a promise of a beautiful escape to the land of the Maharajas

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Sophie Viau

Head to India with this delicious Indian Vegetables Curry flavored with Garam Masala spices, ginger and cumin an explosion of flavor in the mouth.

5 from 1 vote

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Prep Time 20

Cook Time 20

Total Time 55

Course Main Course

Cuisine Indian

Servings

Calories 373 kcal

Ingredients

1 tablespoon olive oil
2 teaspoon Garam Massala
3 teaspoon ground ginger
2 teaspoon ground cumin
1 teaspoon curry powder
½ tsp. salt
⅛ tsp. black pepper
1 red onion
1 medium zucchini
1 medium yellow squash
3 medium carrot
2 bell pepper diced
2 cups cauliflower florets
2 cup vegetable broth
1 cup coconut milk
½ lime juice
1 tablespoon maple syrup
1 can chickpeas rinse and drain

Garnish

Spring onion
Fresh Coriander
Lime

Instructions

Cut carrot, yellow squash and zucchini into rounds
Heat the oil in a large saucepan over medium heat.
Add the spices and onion and sauté for about 15 seconds or until the spices are well mixed and the mixture is fragrant (be careful not to burn the spices).
Add broth and coconut milk and scrape well to mix.
Add the zucchini, carrot, pepper and cauliflower. Mix well and cook for about 10 minutes, covered.
Add lime juice, maple syrup and chickpeas, mix and continue cooking 5 minutes
Serve and garnish if desired.

Nutrition

Calories: 373kcalCarbohydrates: 18gProtein: 4gFat: 11gSaturated Fat: 8gFiber: 4gSugar: 9gCalcium: 69mgIron: 3mg

Keyword Curry, vegetable, vegetarian

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