Vegan Indian-Inspired Coconut Curry with Vegetables and Chickpeas

Ingredients:

• For the curry base:
  • 2 tablespoons coconut oil
  • 1 medium onion, finely chopped
  • 4 garlic cloves, minced
  • 1-inch piece of ginger, grated
  • 2 medium tomatoes, pureed (or 1 cup canned crushed tomatoes)
  • 1 teaspoon cumin seeds
  • 1 teaspoon mustard seeds
  • 1 teaspoon turmeric powder
  • 2 teaspoons ground coriander
  • 1 teaspoon garam masala
  • 1 teaspoon red chili powder (adjust to taste)
  • 1 cup coconut milk (full fat or light)
• For the vegetables:
  • 1 cup cauliflower florets (optional)
  • 1 cup diced carrots (optional)
  • 1 cup green beans, chopped (optional)
  • 1 cup diced bell peppers (optional)
  • 1 cup cooked chickpeas (canned or freshly boiled)
  • 1 cup baby spinach leaves (optional)
• For garnish:
  • Fresh cilantro leaves, chopped
  • Fresh lime wedges
  • Toasted cashews (optional)
• Optional:
  • Steamed basmati rice or flatbread for serving

Instructions:

1. Prepare the spice base:
   • Heat the coconut oil in a large pan or wok over medium heat.
   • Add cumin and mustard seeds. When they begin to pop, add the onion and sauté until golden brown.
   • Stir in the garlic and ginger, cooking for 1-2 minutes until fragrant.
2. Build the curry:
   • Add the tomato puree and cook until the oil starts to separate, about 5 minutes.
   • Stir in turmeric, ground coriander, garam masala, and chili powder. Cook for 1 minute to bloom the spices.
3. Cook the vegetables:
   • Add the cauliflower, carrots, green beans, and bell peppers. Mix well to coat the vegetables in the spice mixture.
   • Pour in the coconut milk and 1/2 cup of water. Stir to combine and bring to a simmer.
   • Cover and cook for 10-12 minutes, or until the vegetables are tender but still have a slight crunch.
4. Add the chickpeas:
   • Stir in the cooked chickpeas and baby spinach leaves (if using). Cook for another 2-3 minutes until heated through and the spinach is wilted.
   • Adjust salt and spice levels to taste.
5. Serve and garnish:
   • Serve the curry hot, garnished with fresh cilantro, a squeeze of lime, and toasted cashews if desired.
   • Pair with steamed basmati rice or warm vegan flatbreads.

This vibrant, creamy curry is rich in flavors and nutrients, making it a comforting and wholesome meal with a delightful Indian flair! 🌱