Vegetable Chickpea Curry Recipe

Quick and Easy Curry, Delicious With Whole Grains or Noodles

Vegetable rich chickpea curry recipe, lovely from early summer through early fall when local veggies are fresh and plentiful

Chickpea veggie curry is delicious served over whole grains like quinoa or rice, or any noodles.

4 Servings

Total prep & cook time: 35 min

Nutrition Data Per Serving, 212g: 150 cal, 26 fat cal, 25g carb, 3g fat, 342 mg sodium, 8 g fiber, 7 g protein, low Cholesterol, good source Potassium, Vit A, C, K, Folate, Manganese. Estimated glycemic load 9

Ingredients:

• 1 ½ cups cooked chick peas (1 can drained and rinsed)
• 1 cups bean cooking liquid, soup stock or 1 cups water + 1 vegetable bouillon cube (unsalted if possible)
• 1 bay leaf
• 1 Tbsp low sodium soy sauce or Braggs Liquid Aminos
• 1 Tbsp organic corn starch (for no GMOs
• ½ cup water or stock
• 1 garlic clove, peeled, stemmed and minced
• 1 thin slice fresh ginger, peeled and minced

• 1 Tbsp olive or other mild cooking oil
• 2 stalks celery, washed and trimmed, sliced thin on the diagonal
• 2 medium carrots, trimmed and peeled if desired, sliced thin on diagonal
• 1 cup fresh green beans, trimmed, 1 inch slice
• 1 small zucchini, sliced in ¼ inch round or diagonal slices
• ½ sweet red pepper, seeded, sliced thin
• 2 cups thinly sliced cabbage
• ½ tsp ground fennel
• ½ tsp cumin powder
• 1 tsp ground coriander seed
• ½ tsp turmeric powder
• Optional: 1 tsp lemon zest or 1 stalk lemon grass, peeled
• Optional: Salt & freshly ground pepper to taste
• ¼ cup minced fresh parsley, cilantro or basil

Directions:

• 1. Put the quinoa or rice on to cook, or put the noodle cooking water on to boil
• 2. Add 1 Tbsp oil to a 4 qt sauce pan or sauté pan and heat on medium low
• 3. Heat the beans with 1 cup liquid, vegetable bouillon cube, and bay leaf
• 4. Mix the corn starch and soy sauce or Braggs with ½ cup of water or stock
• 5. Prep the veggies and set aside
• 6. Add the minced garlic and ginger to the oil and stir fry 2 minutes
• 7. Add the celery and carrots and green beans. Increase heat to medium-high and stir fry 5 minutes
• 8. Add cabbage, zucchini and pepper. Stir fry another 5 minutes
• 9. Add the beans + liquid, lemon zest or lemon grass, cover and cook on medium low until veggies are just tender, 5 – 10 minutes
• 10. Add the cornstarch mixture, and stir until thickened. Add more water as needed
• 11. Add salt and pepper if desired
• 12. Stir in the minced herb and serve immediately over quinoa or rice or noodles.

Cooking Tips

In winter, you can usually get cabbage, carrots, celery, peppers and parsley. Depending on where you live, you can omit and substitute or fill in the gaps with frozen veg. Frozen peas or green beans are my favorite fall-backs.

This recipe is faster if you have cooked grains on hand – those take 5 minutes to reheat. Making brown rice will add about 25 minutes to the total cook time. Quinoa cooks in about 15 minutes, once it comes to a boil. Noodles take 6 – 8 minutes once the water boils.

Vegetable bouillon cubes are often salted, and soy sauce is VERY salty, so taste before adding salt. The nutrition data is for low sodium soy sauce, plus 1/4 tsp added salt, but doesn't include salt in a bouillon cube. Substitute 1 Tbsp curry powder if you don’t have the dried spices listed.

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