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Chickpea and Mixed Vegetable Curry
Created by: Howcan Team
Ingredients
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/2 teaspoon cayenne pepper
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (14 oz) diced tomatoes
- 1 cup mixed vegetables (such as bell peppers, carrots, and peas)
- 1 cup vegetable broth
- Salt to taste
- Fresh cilantro for garnish
Instructions
- In a large skillet, heat 1 tablespoon of vegetable oil over medium heat.
- Add the chopped onion and cook until softened, about 5 minutes.
- Stir in the minced garlic and grated ginger, and cook for another 2 minutes.
- Add the ground cumin, ground coriander, turmeric, and cayenne pepper to the skillet, and cook for 1 minute to toast the spices.
- Pour in the diced tomatoes and mixed vegetables, and stir to combine.
- Add the drained and rinsed chickpeas to the skillet, followed by the vegetable broth. Season with salt to taste.
- Simmer the curry for 15-20 minutes, stirring occasionally, until the vegetables are tender and the flavors have melded together.
- Garnish with fresh cilantro before serving.
- Serve the chickpea and mixed vegetable curry over steamed rice or with naan bread. Enjoy!
Chickpea and Mixed Vegetable Curry, also known as Chana Masala, has its roots in Indian cuisine. This flavorful and aromatic dish has been a staple in Indian households for centuries, with its origins tracing back to the northern regions of the country. Renowned chefs like Sanjeev Kapoor and Madhur Jaffrey have popularized their own versions of this classic recipe, adding their unique twists to the traditional dish. Today, the best versions of this curry can be found in authentic Indian restaurants, particularly in regions like Punjab and Delhi. The key to a perfect Chickpea and Mixed Vegetable Curry lies in the blend of spices, including cumin, coriander, and garam masala, which infuse the dish with its rich and complex flavors. Whether served with fluffy basmati rice or warm, buttery naan, this dish is a true delight for the senses.
45 min
4 servings
320 calories
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