Ingredients
The following ingredients have 2 Servings
- 1 red bell pepper, diced
- 1/2 cup (80g) finely diced onion
- 1 medium zucchini, sliced
- 1 tablespoon Homemade Curry Spice Blend or store-bought yellow curry powder
- One 15 oz can chickpeas, drained and rinsed
- 1 1/4 cups (300g) canned "lite" coconut milk (I recommend the Thai Kitchen brand for best results. Thin milks like rice or almond are not recommended or the curry will be more bland & runny
- 1 tablespoon (10g) coconut sugar
- 3/4 teaspoon fine salt
- 1 tablespoon (15g) fresh lime juice
- optional for serving: rice or grain of choice
- I use this scale.
Instruction
- Make the homemade curry spice blend, it's the best! Or use store-bought.
- Add the bell pepper, onion and zucchini to a large pan with 1/2 cup water and a sprinkle of salt over medium heat. Cover and cook for 8 minutes so that they begin to tenderize well. All the water should be evaporated by the 8 minutes, watch closely so the veggies don't stick to the bottom.
- Add the curry spice blend and stir it around and cook for about a minute.
- Next, add the milk, sugar, chickpeas and salt. Stir well and bring back to a boil, once boiling, immediately turn to simmer and cover and cook for 10 minutes or until the chickpeas and remaining veggies are at desired tenderness and the sauce has thickened some. You don't want the sauce too cooked down or you won't be able to enjoy all that yummy sauce over your rice. Stir in the lime juice. Taste and add anymore salt/sugar if needed. Eat as is or serve over rice or grain of choice. Be careful about adding too much rice or it will soak up all that delicious sauce, which you don't want.
