Curried Mixed Vegetables with Peaches and Chickpeas

Preparation info
  • Serves


    • Difficulty


Appears in
Welcome to Claire's: 35 Years of Recipes and Reflections from the Landmark Vegetarian Restaurant

By Claire Criscuolo

Published 2014

  • About

The produce used in this recipe is at its peak during the summer months, which makes summer the perfect time to take advantage of their freshness. You’ll taste the difference in your finished dish.


  • 1 tablespoon organic trans fat-free buttery spread
  • 1 tablespoon extra-virgin olive oil
  • 1


  1. Heat the spread and the oil in a large, deep skillet over medium heat. Add the onions, garlic, and carrots. Add the curry powder, red pepper flakes, jalapeño pepper, salt, and pepper. Stir to coat the vegetables with the oil and spices. Cover and cook for 15 minutes, stirring occasionally until the onions soften and the vegetables release some of their juices. Stir in th