Ingredients

1 tablespoon olive oil

1 med. onion, diced

1 tablespoon curry powder

2 cloves garlic, minced

1 teaspoon ginger, minced or grated

1 cup broccoli florets

1 cup cauliflower florets

2 carrots, sliced

1 large zucchini, sliced

1 cup chickpeas

1 cup light coconut milk

1 tablespoon soy sauce

1/2 teaspoon Sirracha (optional)

Preparation

  1. Heat oil in a lg. skillet and saute onion at med-high heat until it becomes light and translucent. Add the curry powder, garlic, and ginger and continue sauteing for 1 minute. Add the other vegetables and continue sautéing for another minute.

  2. Add the rest of the ingredients and bring to a simmer. Reduce heat to low, cover, and allow to cook slowly for 5-10 minutes until the vegetables are soft.

  3. Taste and adjust seasonings if additional flavor and/or heat is desired. Serve over brown rice, couscous or quinoa or with naan.