Description
A flavorful and nutritious Chickpea and Vegetable Curry recipe that is easy to prepare and perfect for a satisfying meal. This vegan curry is packed with protein-rich chickpeas and a variety of colorful vegetables simmered in a fragrant and creamy coconut milk sauce.
Ingredients
Scale
Main Ingredients:
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger
Spices:
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Additional Ingredients:
- 1 can (15 ounces) chickpeas, drained and rinsed
- 1 can (14 ounces) diced tomatoes
- 1 can (14 ounces) coconut milk
- 1 cup diced carrots
- 1 cup chopped cauliflower florets
- 1 cup chopped spinach or kale
- juice of 1/2 lime
- fresh cilantro for garnish (optional)
Instructions
- Prepare the Base: Heat olive oil in a large skillet or pot. Sauté onion until softened, then add garlic and ginger.
- Add Spices: Stir in curry powder, cumin, turmeric, salt, and pepper; cook briefly to toast the spices.
- Cook the Curry: Add chickpeas, tomatoes, coconut milk, carrots, and cauliflower. Simmer until vegetables are tender.
- Finish: Stir in spinach or kale until wilted. Remove from heat and add lime juice.
- Serve: Garnish with cilantro and serve hot over rice or with naan.
Notes
- Feel free to customize with your favorite vegetables.
- For extra heat, add cayenne pepper or chili.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 360
- Sugar: 8g
- Sodium: 480mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 0mg
