Quick Vegetable Curry

Instructions

1. 1

   Heat the olive 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 canned tomatoes to the pan, and stir well to combine.

6. 6

   Season with salt and pepper, and bring the mixture to a simmer.

7. 7

   Reduce the heat to low, cover the pan, and let it cook for 15-20 minutes, stirring occasionally.

8. 8

   Taste and adjust seasoning if necessary before serving.

9. 9

   Serve hot with rice or bread.