01/16/2026
Zucchini, Bell Pepper, and Chickpea Yellow Curry
Servings: 4
2 Yellow Onions (medium, diced)
1 Red Bell Pepper (medium, chopped)
2 Zucchinis (large, chopped)
1 1/3 tbsps Curry Powder
Sea Salt & Black Pepper (to taste)
2 cups Chickpeas (cooked)
6 cups Vegetable Broth, Low Sodium
2 cups Canned Coconut Milk
1 Lime (juiced)
1/4 cup Cilantro (chopped)
1. Heat a pot over medium-high heat. Add the onion with a splash of water and cook for about five minutes or until translucent. Add the bell pepper and zucchini, stir, and cook for another five minutes.
2. Add the curry powder, salt, and pepper. Cook for two to three minutes, then add the chickpeas and vegetable broth. Stir and cover the pot with a lid. Turn down the heat to low and simmer for about 20 minutes.
3. Remove the lid, add the coconut milk, and simmer for another five minutes.
4. Remove from the heat and stir in the lime juice. Divide evenly between bowls and top with cilantro. Enjoy!