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One Pan Tomato Curry

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Lunch & Dinner
Servings 4

Ingredients  

  • 1 tbsp olive oil
  • 1/2 cup onions, chopped
  • 1 cup zucchini, cubed
  • 1/2 cup red peppers, chopped
  • 1/2 cup carrots, sliced
  • 1/2 cup mushrooms, sliced
  • 1 cup kale
  • 1 12 oz Brooklyn Delhi Dad’s Savory Tomato Curry
  • 1/4 cup coconut milk
  • 1 15 oz can chickpeas rinsed
  • 1/2 cup water

Instructions 

  • In a large pan over medium heat, add 1 tbsp olive oil and onions. Saute onions until soft.
  • Add in carrots and zucchini to the pan. You want to add in the vegetables that take longer to cook to the pan first. Cook for 3-5 minutes, until soft stirring frequently. Then add in the mushrooms and kale and cook until the mushrooms are soft and the kale is wilted.
  • Add in a full jar of tomato curry, coconut milk, and water.
  • Keep the pan on low heat for 5 minutes, or until the sauce is your preferred consistency.
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