- In a large pot, heat 1 tablespoon of olive oil over medium heat.
- Add 1 diced onion and 2 minced garlic cloves. Cook for 5 minutes, or until the onion is softened.
- Add 1 diced bell pepper, 1 diced zucchini, and 1 diced carrot. Cook for an additional 5 minutes.
- Stir in 1 can of chickpeas (drained and rinsed), 1 can of diced tomatoes, 1 teaspoon of curry powder, and 1/2 teaspoon of cumin.
- Bring the curry to a simmer and let it cook for 15-20 minutes.
- Serve over a bed of brown rice and top with fresh cilantro.
This is an AI generated recipe, and it may not be perfect. Please use your own judgement when following the instructions.