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, and bring to a simmer.

6. 6

   Pour in the coconut milk, stir well, and let the curry simmer for 10-15 minutes until the vegetables are tender.

7. 7

   Season with salt and pepper to taste.

8. 8

   Serve hot with rice or bread.