Coconut-Style Chickpea Curry with Roasted Vegetables

Ingredients

• 1 can (15 oz / 425 g) chickpeas (canned, drained and rinsed)
• 1 cup (240 ml) coconut milk (light or regular)
• 3 cups (about 350 g) mixed vegetables (bell pepper, zucchini, red onion)
• 2 tbsp olive oil
• 2 cloves garlic
• 1 tbsp ginger (fresh, grated)(optional)
• 1 tbsp curry powder
• 1 tsp ground cumin(optional)
• 1 tsp smoked paprika(optional)
• 0.5 tsp salt
• 0.25 tsp black pepper
• 1 tbsp lemon juice
• 2 tbsp fresh cilantro or parsley (chopped)(optional)

Instructions

1. 1

   Preheat oven to 425°F (220°C). Toss mixed vegetables with 1 tbsp olive oil, half the salt, and black pepper; spread on a sheet pan and roast for 15 minutes.

2. 2

   While vegetables roast, heat remaining 1 tbsp olive oil in a large pot over medium heat. Add garlic (and ginger if using) and cook 30 seconds, then stir in curry powder, cumin, and smoked paprika; cook 30 seconds until fragrant.

3. 3

   Add chickpeas and coconut milk to the pot, then simmer gently for 8–10 minutes, stirring occasionally, until slightly thickened. Stir in lemon juice and taste for salt.

4. 4

   Remove roasted vegetables and add them to the curry. Simmer 2–3 minutes to combine, then garnish with cilantro/parsley if using and serve.