Carrot and Chickpea Curry
A flavorful and hearty curry made with Carrots Fresh Chopped, perfect for reducing food waste.
15
Prep Time (min)
30
Cook Time (min)
45
Total Time (min)
4
Servings
Ingredients
- 2 cups Carrots Fresh Chopped
- 1 can chickpeas, drained and rinsed
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tablespoon curry powder
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 1/2 teaspoon chili powder
- 1 can coconut milk
- 1 tablespoon vegetable oil
- Salt and pepper to taste
- Fresh cilantro for garnish
Difficulty:Easy
Tags:
curryvegetariangluten-free
Instructions
1
In a large skillet, heat the vegetable oil over medium heat.
2
Add the diced onion and minced garlic, sauté until fragrant and translucent.
3
Add the Carrots Fresh Chopped and cook for 5 minutes, stirring occasionally.
4
Add the curry powder, cumin, turmeric, and chili powder, stir well to coat the carrots.
5
Pour in the coconut milk and bring to a simmer.
6
Add the chickpeas and season with salt and pepper.
7
Cover and let the curry simmer for 20-25 minutes, or until the carrots are tender.
8
Serve hot with steamed rice or naan bread, garnished with fresh cilantro.