Ingredients
Vegetables and Aromatics
- 1 red onion, diced
- 10 cloves garlic, minced
- 1 inch piece of ginger, minced
- 2 yellow peppers, sliced
- 4 carrots, cut into quarters and sliced
- 3 zucchini, cut into quarters and sliced
Spices and Seasonings
- 4 tsp ground cumin
- 4 tsp ground coriander
- 1½ tsp ground cinnamon
- 2 tsp cardamom
- ¼ tsp cayenne pepper (more to taste)
- 2 tsp ground turmeric
- 1 tsp salt (or more to taste)
- 3 tsp brown sugar
Liquids and Others
- 2 tsp extra virgin olive oil
- ½ cup peanut butter (smooth)
- 30 oz light coconut milk (2 (15 oz) cans)
- ½ cup low sodium vegetable broth
- 45 oz chickpeas (3 (15 oz) cans), drained and rinsed
- Chopped roasted cashews (1 tsp per serving)
- Chopped cilantro (optional)
Instructions
- Sauté Aromatics: Heat olive oil in a large pan over medium heat. Add diced onions, minced garlic, and minced ginger. Sauté until the onions become translucent, releasing their sweet aroma.
- Toast Spices: Add the ground cumin, ground coriander, ground cinnamon, cardamom, cayenne pepper, and ground turmeric. Stir constantly and toast the spices for about 1 minute to bring out their robust flavors.
- Add Coconut Milk and Peanut Butter: Pour in the light coconut milk and add the smooth peanut butter. Stir thoroughly to combine the creamy base with the toasted spices.
- Incorporate Remaining Ingredients: Add the low sodium vegetable broth, sliced yellow peppers, carrots, zucchini, drained chickpeas, salt, and brown sugar. Mix everything well to ensure even seasoning and ingredient distribution.
- Simmer: Bring the mixture to a boil, then cover and reduce the heat to low. Let the curry simmer gently for at least 30 minutes to allow flavors to meld. It can also be simmered for 1-2 hours for a deeper taste.
- Serve and Garnish: Spoon the curry into bowls and top each serving with 1 teaspoon of chopped roasted cashews and chopped cilantro if desired, adding texture and freshness.
Notes
- Adjust cayenne pepper according to your preferred spice level.
- You can substitute peanut butter with almond butter if preferred, but it will alter the flavor slightly.
- Simmering longer (up to 2 hours) enhances the depth of flavor.
- Serve over steamed rice or with flatbreads for a complete meal.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Thai
- Diet: Gluten Free
