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Warming Vegetable and Chickpea Curry

  • 10 min
    Prep Time
  • 30 min
    Total Time
  • 4 people
    Serves

Ingredients

  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon grated peeled ginger root
  • 4 1/2 cups diced peeled eggplant
  • 1 large onion, diced (about 1 cup)
  • 1 medium red bell pepper, diced (about 1 cup)
  • 1 medium zucchini, diced (about 2 cups)
  • 1 tablespoon curry powder
  • 2 teaspoons ground turmeric
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper (or more to taste)
  • 1 1/2 cups Pacific Foods® Organic Vegetable Broth
  • 1 can (about 15 ounces) chickpeas (garbanzo beans), rinsed and drained
  • 1 can (14.5 ounces) diced tomatoes, undrained
  • 1/2 cup unsweetened coconut milk
  • 3 cups hot cooked white rice
  • 1/3 cup chopped cilantro

Instructions

  • Step 1

    Heat the oil in a 4-quart saucepan over medium heat.  Add the garlic and ginger and cook and stir for 30 seconds or until fragrant.  Add the eggplant, onion, bell pepper, zucchini, curry powder, turmeric, salt and cayenne.  Increase the heat to medium-high.  Cook for 5 minutes or until the vegetables are lightly browned, stirring occasionally.

  • Step 2

    Add the broth, chickpeas and tomatoes and heat to a boil.  Reduce the heat to medium-low.  Cook for 10 minutes or until the vegetables are tender.  Stir in the coconut milk and cook just until hot.  Serve over the rice.  Sprinkle with the cilantro before serving.