Name: Chickpea and Veggie Curry
Prep time: 25 min
Cook time: 30 min
Yield: 5, 5 servings
Ingredients: 6 cloves of garlic; 10 mint leaves; 1 zucchini; 1 teaspoon ground cumin; 1 shallot; 10 basil leaves; 1 red pepper; 1 teaspoon ground coriander; 1/2 teaspoon dry mustard; 1 teaspoon ground cardamom; 2 teaspoons turmeric; 1 head broccoli; 2 15 oz cans chickpeas (garbanzo beans); 2 teaspoons tomato paste; 1 yellow squash; 5-10 Brussels sprouts (depending on preference – I used 7); 1 lime, plus extra for garnish; 1 13 oz can light coconut milk; 1/4 cup veggie stock (or chicken if you aren’t making this vegan); 3 tablespoons coconut oil (or olive oil if you don’t have coconut); For the curry powder spice mix:; A few pinches of cayenne

Instructions

Start by chopping all your veggies: chop the broccoli into small florets, dice the pepper into one inch pieces, slice the squash and zucchini into one inch sticks, thinly slice the shallot, cut off the bottoms of the Brussels sprouts and quarter them, and mince the garlic
Heat a large pot over medium heat with one tablespoon of coconut oil
Open your cans of chickpeas and drain the liquid
When the pot is hot, add in both cans of chickpeas
To the chickpeas, add 1 tablespoon of your curry spice blend along with 1 teaspoon salt and 1/4 teaspoon black pepper
Stir everything together and cook for about 3 minutes
Transfer the chickpeas to a bowl and set aside
Heat the last 2 tablespoons of coconut oil in the pot and add all your vegetables
Stir the vegetables around, and add the rest of the curry powder along with 1 teaspoon salt and 1/4 teaspoon pepper
Add the stock (veggie or chicken) into your pan and scrape off any bits that have stuck to the bottom
Cook the vegetables for about 5 minutes, stirring often
Add the chickpeas back in with the vegetables, and stir in the tomato paste and coconut milk
Bring the mixture to a boil
Cover and reduce to a simmer
Let this cook for 30 minutes, stirring every 5-10 minutes