The Quad Kitchen Chefs

Summer Vegetable and Chickpea Curry

By Chef Priya SharmA

Preparation Time: 15 minutes
Cooking Time: 30 minutes
Difficulty Level: Easy

Introduction: Welcome to The Quad Kitchen! Today, Chef Priya Sharma brings you a delightful summer vegetable and chickpea curry. This vegan main dish celebrates the vibrant flavors of the season with fresh summer vegetables and aromatic spices. It’s a hearty, nutritious meal that’s perfect for warm evenings and sure to please everyone at the table.

Ingredients:

  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • 3 garlic cloves, minced
  • 1-inch piece of ginger, grated
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon turmeric powder
  • 1 can (400g) chickpeas, drained and rinsed
  • 2 large tomatoes, chopped
  • 1 cup coconut milk
  • Salt and pepper to taste

Instructions:

  1. Prepare the Aromatics:
    • Heat the olive oil in a large pan over medium heat. Add the finely chopped onion and sauté until golden brown, about 5-7 minutes. “The aroma of sizzling onions always reminds me of home,” Priya shares. “It’s the start of something delicious!”
  2. Add the Spices:
    • Stir in the minced garlic and grated ginger, and cook for another 2 minutes until fragrant. Add the ground cumin, ground coriander, and turmeric powder to the pan. “This trio of spices is like a warm hug in a pot,” Priya jokes. “Each one adds its own magic to the mix.”
  3. Create the Base:
    • Add the chopped tomatoes to the pan and cook until they begin to break down and form a thick sauce, about 5 minutes. “I remember making this curry for the first time in my tiny London apartment. The tomatoes were from a local farmer’s market, and they added such a fresh flavor,” Priya recalls.
  4. Add Chickpeas and Coconut Milk:
    • Add the drained and rinsed chickpeas to the pan, followed by the coconut milk. Stir well to combine and bring the mixture to a gentle simmer. “Chickpeas are a powerhouse of nutrition, and the coconut milk gives this curry a rich, creamy texture without any dairy,” Priya notes.
  5. Simmer to Perfection:
    • Cover the pan and let the curry cook for 15-20 minutes, until the flavors have melded together. Stir occasionally to prevent sticking. “This is the part where you let the magic happen. Go ahead, dance around the kitchen, or enjoy a cup of tea while the curry simmers,” Priya suggests with a smile.
  6. Season and Serve:
    • Season the curry with salt and pepper to taste. Garnish with freshly chopped cilantro before serving. “A sprinkle of cilantro adds a burst of freshness. It’s like the finishing touch on a beautiful painting,” Priya says.

Serving Suggestions:

Serve this summer vegetable and chickpea curry over steamed basmati rice or with warm naan bread. It pairs beautifully with a side salad or cucumber raita for a refreshing contrast.

Chef’s Note: “This curry is a celebration of summer’s bounty, using fresh, seasonal vegetables to create a dish that’s both nourishing and full of flavor. Feel free to swap in any other seasonal vegetables you have on hand. Enjoy cooking and experimenting in the kitchen!”

Nutritional Information:

  • Calories: 320 per serving
  • Protein: 8g
  • Carbohydrates: 35g
  • Fat: 15g
  • Fiber: 10g

This recipe not only highlights the versatility of summer vegetables but also reflects Chef Priya Sharma’s vibrant and innovative culinary style. Enjoy!

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