Spicy Vegetable Curry with Naan Bread

Ingredients

- 1 onion, chopped

- 2 cloves of garlic, minced

- 1 red pepper, diced

- 1 zucchini, sliced

- 1 carrot, sliced

- 1 can of chickpeas, drained and rinsed

- 1 can of coconut milk

- 2 tablespoons of curry powder

- 1 teaspoon of ground cumin

- 1 teaspoon of ground coriander

- Salt and pepper to taste

- Naan bread, to serve

Instructions

To start, heat a splash of oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until fragrant. Then, toss in the diced red pepper, sliced zucchini, and carrot, and cook until the vegetables start to soften.

Next, stir in the drained chickpeas, coconut milk, curry powder, ground cumin, and ground coriander. Let the curry simmer for about 20 minutes, or until the vegetables are tender and the flavors have melded together beautifully. Don't forget to season with salt and pepper to taste - we want those flavors to sing!

While the curry is simmering away, pop your naan bread into the oven to warm up. There's nothing quite like tearing into a steaming piece of naan bread and using it to scoop up that delicious curry - it's a match made in culinary heaven!

Once the curry is ready and the naan bread is warm, it's time to plate up and dig in. Serve the Spicy Vegetable Curry with Naan Bread piping hot, and garnish with some fresh coriander if you're feeling fancy.