Add a dash of olive oil to a large pan or large pot and heat over medium-high heat. Add veggies and saute for about 5 minutes, stirring occasionally.
Add in the 4 garlic cloves, 1 teaspoon chili powder, 2 teaspoon turmeric, and 2 teaspoon curry powder. Saute for 1 more minute to activate the flavors of the seasonings.
Add in the chickpeas, undrained tomatoes, coconut milk, and salt. Bring the mixture to a gentle boil for 5 minutes.
Simmer on the stove until the veggies have reached your desired softness.**
My favorite way to serve this is in a bowl over warm, white rice.
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*I usually make this recipe with whatever veggies I have on hand, and I've never come across one that I don't like in it. My favorites include onions, carrots, celery, peas, potatoes, and broccoli. I also think that sweet potatoes, cauliflower, mushrooms, peppers, corn, or butternut squash would be great. It's really up to your preference and what you have on hand! I don't see cucumbers working in this, but who knows. Let me know if you try it out and it's good. **Simmer time depends on the type of veggies you use. Most veggies will be done after the first 5 minutes of gentle boiling. Some, like potatoes and sweet potatoes, can take up to an additional 20 mins of simmer time. If you are using potatoes/sweet potatoes and want to speed up the recipe cook time, you could microwave them until they are only slightly firm, and then add them into your curry to simmer.