Servings: Makes 4 servings

1/2 tbsp oil ½ tbsp oil
1/2 small onion ½ small onion
a thumb of ginger, peel removed and grated. a thumb of ginger, peel removed and grated.
1/2c carrots, diced ½c carrots, diced
half a bell pepper half a bell pepper
3/4c of broccoli ¾c of broccoli
1/3c snow peas (ideally sugar snap would be better) ⅓c snow peas (ideally sugar snap would be better)
a handful of leftover zucchini slices a handful of leftover zucchini slices
heaping tbsp of curry powder heaping tbsp of curry powder
1/4 tsp cayenne ¼ tsp cayenne
1/4-1/2c canned diced tomato, drained (or you can use fresh) ¼ to ½c canned diced tomato, drained (or you can use fresh)
a can of light coconut milk a can of light coconut milk
3/4c of veggie stock ¾c of veggie stock
heaping 1c of canned chickpeas, drained and rinsed heaping 1c of canned chickpeas, drained and rinsed

(Before you start, get your brown rice on the stove because it takes more time than this recipe!).
Heat a pot on medium heat. Add the oil, onion, ginger, carrots, and bell pepper, and stir around until onions are cooked, about 3 minutes. Add broccoli, curry powder, cayenne, and a pinch of salt, and stir it around for another minute. Then add the coconut milk (shake the can before opening because it separates), veggie stock, chickpeas, and some salt as needed. Bring the soup up to a boil, then turn it down to a simmer. Should take about 15 minutes. In the last five minutes or so, add the snap peas and the canned tomatoes. Retaste and add more salt/cayenne if needed. I almost always end up adding some red pepper flakes as well!
And that's it! Makes 4 servings. In retrospect, I would have added another ½ can of light coconut milk, or used a full-fat can; this one was a little too watery for my taste. That would raise the calories of each portion by about 50 to 70 cal, though (so the curry excluding rice would be 300 cal; still not bad). I use the leftover chickpeas to make roasted chickpeas, and the leftover canned tomato will go into a freezable dish like burrito filling!