Last week, my mom sent me a huge box of homegrown veggies. I was so thankful! We immediately devoured fresh peas and berries and boiled some young potatoes. There were also humongous zucchinis, beautiful young carrots and tiny chilies that were just screaming to become a summery curry.
This time I really didn't want to chop these gorgeous veggies into tiny little pieces. Instead, I decided to cut them up pretty roughly. Huge zucchini cubes, whole chilies and carrots cut into four lengthwise sticks. I am such a rebel! And I loved the texture of this curry! It was so nice to really experience these fresh summer vegetables at their best. I also added chickpeas because I love my protein. It makes dishes more filling and chickpeas are just super tasty in everything. Plus I had a can of coconut milk which made the curry super creamy and dreamy.
I served this curry with basmati rice, which has become my huge favorite. To be honest, I've never been a fan of rice. Basmati was definitely the game changer for me. I just love the long rice grains and all that fluffiness. I have eaten so much rice this summer! Just serve it with some veggies and beans or salad or with this curry and you have a healthy and delicious vegan meal.
Preparation time: 20 minutes
Serves: 4-6 people
Ingredients:
- 2 Tbsp oil
- 2 onions
- 4-6 young carrots (150 g) (cut into four, lengthwise)
- 2 bay leaves
- 4 cups / 400 g large zucchini cubes
- 2 tiny chilies
- 3 large garlic cloves
- 1 heaping Tbsp curry powder
- 2 cups / 470 ml boiling water
- 14 oz / 400 g canned coconut milk
- 14 oz / 400 g canned chickpeas
- 1 ½ tsp salt
- 1 Tbsp soy sauce or tamari
+ rice for serving
Directions:
Heat up a thick-bottomed pot and pour some oil in it. Add chopped onions and a pinch of salt. Cook for a couple of minutes. Add carrot sticks and bay leaves. Cook for a minute. Add zucchini cubes, whole chilies and whole garlic cloves. Cook for a couple of minutes. Add curry powder and cook for another minute. Add boiling water. Cover the pot with a lid and let the curry boil on a medium heat for 10 minutes. Add coconut milk and drained chickpeas along with salt and soy sauce or tamari. Stir and cook for another five minutes. Remove the heat. Keep in mind that the curry will thicken a bit after cooking, so I recommend you to let it sit for a few minutes before serving it.