Fragrant Veggie Curry
This aromatic curry combines tender aubergine, courgette, peppers, onion, and okra with ginger-spiced chickpeas, served over a bed of fluffy rice. A delightful medley of flavors and textures that will transport you to the bustling streets of India.
ingredients
- 1 large aubergine, cubed
- 2 courgettes, sliced
- 2 bell peppers, sliced
- 1 onion, thinly sliced
- ½ lb okra, trimmed and halved
- 1-inch fresh ginger, grated
- 1 can chickpeas, drained and rinsed
- 1 cup basmati rice
- 2 tbsp vegetable oil
- 2 tbsp curry powder
- 1 tsp turmeric
- 1 tsp cumin
- ½ tsp chili powder
- Salt and pepper, to taste
- Fresh cilantro, for garnish
steps
- 1.
Cook rice according to package instructions.
- 2.
In a large pan, heat oil over medium heat. Add the onion and ginger, sauté until fragrant.
- 3.
Add the aubergine, courgettes, bell peppers, and okra to the pan. Cook for 8-10 minutes, until slightly tender.
- 4.
In a small bowl, mix together curry powder, turmeric, cumin, chili powder, salt, and pepper. Sprinkle the spice mixture over the vegetables and stir until well coated.
- 5.
Add the chickpeas and stir to combine. Cook for an additional 5 minutes, allowing flavors to meld together.
- 6.
Serve the fragrant veggie curry over a bed of fluffy rice. Garnish with fresh cilantro.
- 7.
Enjoy this delicious and nutritious curry with family and friends!
