Simple Chickpea Curry

Tonight for supper, I had a delicious chickpea curry. I generally don't eat very spicy food, and this curry was a good fit because it was only mildly spicy.

Here is the recipe for Simple Chickpea Curry (see picture to the left):

1 tbsp olive oil, 1 tbsp yellow mustard seeds, 1 medium onion, chopped, 4 garlic cloves, minced, 2 - 3 tbsp fresh ginger, grated, 1 cup mushrooms (I used shitake and crimini), chopped, 1/2 cup zucchini, chopped, 1/4 tsp red pepper flakes, 1 tbsp curry powder (I used mild curry powder), 1 tsp cumin, 1/2 tsp sea salt, 2 cups vegetable broth/water (I used a mixture of water and 1/2 tsp sea salt), 1 cup carrots, chopped, 2 cups yams, chopped, 1 cup broccoli, chopped, 2 cups cauliflower, chopped, 2 cups collard greens, chopped, 1 lime, freshly squeezed, 1/2 orange, freshly squeezed (lemon is also fine), 2 cups cooked chickpeas (which were cooked while the curry was being prepared)

Heat olive oil in large pan and add mustard seeds, cover pan, and let seeds pop for approximately 1 minute. Add onions and saute for 5 minutes. Add garlic and ginger and saute for 2 minutes. Add mushrooms and zucchini and saute for 2 minutes. Add red pepper flakes, curry powder, cumin, and sea salt and saute for 3 minutes. Add vegetable broth/water, carrots, and yams, bring to boil, and reduce to simmer for 15 minutes. Add broccoli and cauliflower and simmer for 3 minutes. Add collard greens, lime juice, orange juice, and chickpeas. Remove from heat and serve.

I had the simple chickpea curry with short grain brown rice (which was cooked at the same time as the curry was being prepared - brown basmati rice would have been an even better fit, but I didn't have any!) and it was a lively and warming meal.