Ingredients
Scale
- 1 tablespoon vegetable oil or coconut oil
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated (or 1/2 tsp ground ginger)
- 2 tablespoons yellow curry powder
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 bag (12 oz) frozen mixed vegetables (peas, carrots, corn, green beans)
- 1 can (14 oz) full-fat or light coconut milk
- 1 tablespoon soy sauce or a pinch of salt
- 1 teaspoon lime juice or lemon juice
- Fresh cilantro for garnish (optional)
- Cooked rice or crusty bread for serving
Instructions
- Place a large pot or deep skillet over medium heat and add the oil. Once the oil is shimmering, add the diced onion. Sauté for about 3 minutes until the onion becomes translucent and soft. Stir in the minced garlic and grated ginger, cooking for another 30 seconds until the mixture smells fragrant. Be careful not to burn the garlic, as this can make the curry taste bitter.
- Sprinkle the yellow curry powder over the sautéed onions and garlic. Stir constantly for about 1 minute. This process, known as “blooming,” toasts the spices and releases their essential oils, which significantly boosts the depth of flavor in your final dish. If the pan looks too dry, add a tiny splash of water or a teaspoon of oil.
- Pour in the can of coconut milk and the soy sauce, stirring to scrape up any flavorful bits stuck to the bottom of the pot. Add the drained chickpeas and the frozen mixed vegetables. Increase the heat slightly to bring the liquid to a gentle simmer. Once simmering, reduce the heat to medium-low and cook for 5 to 7 minutes. This is just enough time to heat the vegetables through and allow the sauce to thicken slightly.
- Remove the pot from the heat. Stir in the lime juice to brighten the flavors and add a final pinch of salt if needed. Garnish with fresh cilantro if you have it on hand. Scoop the curry into bowls over a bed of fluffy rice or serve it with a side of warm bread to soak up every drop of the creamy sauce.
- Cook Time: 15 minutes