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 translucent, about 5 minutes.

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 5 minutes until they start to soften.

5. 5

   Add the canned chickpeas and coconut milk, and bring to a simmer.

6. 6

   Season with salt and pepper to taste.

7. 7

   Let the curry simmer for 10-15 minutes, allowing the flavors to meld and the vegetables to become tender.

8. 8

   Garnish with chopped cilantro before serving.

9. 9

   Serve hot with rice or naan bread.