Colorful vegetables and chickpeas are braised in coconut milk with curry flavors to make a beautiful and delicious dish. Whenever a recipe calls for mixed vegetables, I try to infuse as much color as possible into the dish. So pretty to look at and so yummy to eat! This dish can be served as a stew with some bread or as a curry with steamed rice. A whole bowl of good health!

Ingredients

• 2 tbsp oil
• 1 red onion, chopped
• 2 tsp ginger-garlic paste
• A whole bunch of mixed vegetables chopped into visible chunks (about an inch)
• a cup of cooked chickpeas (low sodium can is ok too)
• 1 can of light coconut milk
• whole spices (Aniseed, cinnamon, cloves, cardamom)
• 1 tsp each cumin and coriander powder
• 1/2 tsp chili powder
• a few roasted cashews
• a generous handful of chopped cilantro

Method

• Start with 2 tbsp of oil in a heavy bottom sauce pan, over medium heat. Add all the whole spices (whatever you have on hand is ok).
• Add the onions and sauté for about 5 minutes till they start to soften and brown.
• Now add the ginger garlic paste. I use ginger garlic paste frequently in my recipes (See the Mangalore Salmon with Coconut Milk recipe). Since this can be made in a big batch and stored in the fridge for about a month, it cuts down on prep time and adds flavor and depth to a dish very quickly.
• After a minute, add the vegetables. I used cauliflower, red bell pepper, green peas, baby corn, and chopped tomatoes.
• Let the vegetables cook about halfway. Then add the chickpeas, the coconut milk and all the ground spices.
• Cover and let simmer for at least 10 minutes on low heat. Your kitchen should smell amazing!
• Turn off the heat. Now garnish with the cilantro and the cashews.

Serve the mixed vegetables and chickpeas as a stew with some naan or bread of your choice. Alternatively, you can serve it over steamed rice with a few chips for crunch! As always, don’t forget to salt the plate!