I must say that curry is one of my favorite dishes. Honestly, if I had to choose one meal for the rest of my life to eat, it would be curry! My grandfather use to take my grandmother and I out to dinner a couple of times a month. This is when I was introduced to Indian dishes (Indian was always his first choice). Instantly I fell in love. A blast of flavors and particularly overly spicy foods landed an orgasm in my mouth. It became a priority for me to perfect this type dish. I’ve come up with multiple versions of different types of curries. Yet, years later I can say with confidence that this dish is ultimately my favorite.
- ½ green bell pepper (chopped)
- ½ zucchini (chopped)
- ¼ cup yellow onion (chopped)
- 1 can of chickpeas (drained and rinsed)
- ½ tsp garlic powder
- ½ cup unsweetened almond milk or coconut milk
- 1.5 cups vegetable broth
- 1 tbsp. soy sauce
- 1 tsp. maple syrup
- ½ lime
- Pinch of salt
- *Curry Paste* 2 tbsp. tomato paste, ½ tsp cumin, 1 tbsp. masala powder, ½ tsp. chili powder, ½ tbsp. curry (combine in a bowl and mix together until seasonings become one with the tomato paste)
- 2 cups cooked brown rice
Step 1. On medium heat in a medium size saucepan, add ½ cup vegetable broth and the onion. Cook for about 2 minutes and mix in the pepper and zucchini.
Step 2. Let the vegetables cook for another 2 minutes and then mix in the chickpeas and garlic powder.
Step 3. Cover and cook for 5 minutes.
Step 4. Add 1 cup vegetable brother, ½ cup almond milk or coconut milk, and tomato paste mixture. Stir well, cover and reduce heat to a slow simmer. Let simmer for about 8-10 minutes.
Step 5. Uncover, add the soy sauce, maple syrup and a pinch of salt. Mix together well, and let sit uncovered for about 2 minutes.
Step 6. Squeeze the juice from the lime into curry and serve over rice!
Note: For an added kick, top the rice with sriracha before adding the curried chickpeas.