Quick Vegetable Curry

Instructions

1. 1

   Heat the vegetable oil in a large pan over medium heat.

2. 2

   Add the chopped onion and sauté until it becomes translucent.

3. 3

   Add the minced garlic and curry powder, and cook for another minute until fragrant.

4. 4

   Stir in the chopped red bell pepper and zucchini, and cook for about 5 minutes until they start to soften.

5. 5

   Add the canned chickpeas and canned tomatoes to the pan, and stir well to combine.

6. 6

   Season with salt and pepper to taste.

7. 7

   Bring the mixture to a simmer, then reduce the heat to low and let it cook for about 15 minutes, stirring occasionally.

8. 8

   Serve the curry hot, garnished with fresh herbs if desired.