Ingredients
Scale
Before we get cooking, gather these vibrant ingredients that will transform your kitchen into a fragrant haven:
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 1 can (400g) diced tomatoes
- 2 cups vegetable broth
- 1 cup coconut milk
- 2 cups mixed vegetables (such as bell peppers, peas, and carrots), chopped
- 1 cup chickpeas, cooked and drained
- Salt and pepper to taste
- Fresh cilantro, for garnish
- Lemon wedges, for serving
If you’re out of one spice, don’t fret. My mum always said that cooking is about improvisation — try swapping garam masala with a pinch of cinnamon for a sweet twist!
Instructions
Cooking this dish is as satisfying as the first spoonful. Here’s how to bring it all together:
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until it turns golden brown, about 5-7 minutes.
- Add the garlic and ginger, and cook for another 2 minutes until fragrant.
- Stir in the cumin seeds, mustard seeds, turmeric, coriander, and garam masala. Cook for about 1 minute, letting the spices bloom.
- Add the diced tomatoes, vegetable broth, and coconut milk. Bring the mixture to a gentle simmer.
- Add the mixed vegetables and chickpeas. Season with salt and pepper, and stir to combine.
- Cover the pot and let it simmer for about 20-25 minutes, or until the vegetables are tender and the flavors have melded together.
- Garnish with fresh cilantro and serve with lemon wedges on the side.
As a little tip, my mum always let the pot sit off the heat for a few minutes before serving, allowing the flavors to settle — a trick that works wonders here too.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International