2cupszucchini, halved lengthwise and sliced into ¼-inch pieces(12 oz.)
1can(16 oz.) chickpeas,rinsed and drained
1cuplow sodium vegetable broth
1can(15 oz.) coconut milk
¼cupminced fresh cilantro,more for serving
2tablespoonsfresh lemon or lime juice (see note)
Cooked rice and cilantro leaves,for serving
Heat oil in large Dutch oven, over medium heat. Add onion and cook, stirring occasionally, until translucent, 3 to 5 minutes. Stir in garlic, ginger, garam masala, coriander, turmeric, paprika, salt, and pepper; cook, stirring, 2 minutes. Add tomato paste and cook, stirring, for 1 minute, or until onions and spices are coated with tomato paste.
Add cauliflower, sweet potato, zucchini, chickpeas, broth, and coconut milk and gently simmer, covered, until vegetables are tender and sauce has thickened, 15 to 20 minutes. Stir in peas and lemon juice, if using.
Serve over rice, sprinkled with cilantro, if desired.
Instead of stirring in juice, serve with wedges of lime or lemon.
Nutrition calculations do not include rice.
If desired, add protein such as tofu, chicken, or shrimp. Sauté them first in the oil until cooked, remove from pan, and continue with recipe, adding them back in before serving.