Chickpea and Vegetable Curry

March 31, 2020
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Created by Genevieve Daly, RDN, CD
40 minutes
Serves 6
INGREDIENTS:
  • 2 Tbsp vegetable oil
  • 1 (15 oz) can chickpeas, rinsed and drained
  • 4 Tbsp curry paste
  • 1 tsp garam masala
  • 1/2 tsp paprika
  • 1/2 tsp cayenne
  • 1/2 head cauliflower, chopped
  • 3 Yukon gold potatoes, chopped
  • 1/2 white onion, sliced
  • 1 (28 oz) can canned tomatoes
  • 1/4 cup heavy cream
  • 3 cups cooked brown rice
  • Fresh chopped cilantro (optional)
DIRECTIONS:

In a large Dutch oven or stock pot over medium-high heat, add oil. Once oil shimmers, add curry paste, garam masala, cayenne, and paprika to the pot and cook until fragrant, about 1 minute.

Add onion, cauliflower, and potatoes and stir occasionally until browned, about 5 minutes. Add chickpeas, tomatoes, and cream to the pot and bring to a boil, then reduce to a simmer. Cook until vegetables are softened, about 20 minutes.

Serve each portion with 1/2 cup cooked brown rice and top with cilantro.