Ingredients:

  • 1 tbsp neutral oil
  • 1 medium yellow onion, finely diced
  • 2 tbsp ginger-garlic paste
  • 2 tbsp mild curry powder
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 cup zucchini, halved and sliced into half-moons
  • 1 cup cauliflower florets, bite-sized
  • 1 can (13.5 fl oz) full-fat coconut milk
  • 1 tbsp fresh lime juice
  • 1/4 cup fresh cilantro, chopped
  • 1/2 tsp sea salt

Instructions:

  1. Heat the oil in a large non-stick skillet over medium heat.
  2. Add the diced onion and sauté for 4-5 minutes until translucent and slightly softened.
  3. Stir in the ginger-garlic paste and cook for 1 minute until fragrant.
  4. Sprinkle in the curry powder and stir constantly for 60 seconds to bloom the spices until the oil turns a deep golden hue.
  5. Add the chickpeas, zucchini, and cauliflower to the pan, stirring to coat the vegetables in the spice mixture.
  6. Pour in the coconut milk and add salt; stir until the sauce is a uniform pale-gold color.
  7. Bring to a gentle simmer, then reduce heat to low, cover, and cook for 10-12 minutes until cauliflower is tender.
  8. Remove the pan from the heat and stir in the fresh lime juice and chopped cilantro.