Day 3: Zucchini, Carrot & Chickpea Curry (30 days of Vegan Recipes)

Wednesday, September 3, 2014

This curry comes together in about 15 minutes, it's so flavorful and spicy too! It's really a satisfying meal for the family, take a look:

Recipe by Sweet Caroline

1 (15 oz.) chickpeas, drained and rinsed
1 yellow onion, diced
2 cloves garlic, minced
2 medium carrots (peeled, cut lengthwise and sliced)
1 large zucchini (cut lengthwise and sliced)
1 (14 oz.) can coconut milk, such as Goya's 
1/2 teaspoon turmeric
1/2 teaspoon paprika
1 teaspoon ground cumin
1/2 teaspoon salt
2 tablespoon vegetable oil
Handful of chopped parsley

In a large saucepan, heat the oil over high/medium heat. Add the garlic and onion, sauté until onion is translucent. Add the chickpeas, carrots, zucchini, spices and salt, sauté for a couple more minutes. Pour coconut milk, bring to a quick boil, reduce heat and cover, cook for about 10-15 minutes, or until thick and creamy. Add chopped parsley. Serve hot with cooked white rice. Enjoy!

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