Spicy Chickpea and Vegetable Curry

This Spicy Chickpea and Vegetable Curry is a vibrant and hearty dish perfect for a late-night meal. Packed with wholesome ingredients and a kick of spice, it warms the soul while nourishing the body.

Ingredients

• Canned chickpeas - 240g (1 can, drained and rinsed)
• Coconut milk - 200ml
• Spinach - 100g (fresh or frozen)
• Red bell pepper - 1 medium, diced
• Carrot - 1 medium, diced
• Onion - 1 medium, finely chopped
• Garlic - 2 cloves, minced
• Ginger - 1 inch piece, grated
• Curry powder - 2 tbsp
• Cumin - 1 tsp
• Chili powder - 1 tsp (adjust to taste)
• Olive oil - 1 tbsp
• Salt - to taste
• Black pepper - to taste
• Cilantro - for garnish

Steps

1. Heat olive oil in a large skillet over medium heat.
2. Add chopped onion and sauté for 3-4 minutes until translucent.
3. Stir in minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
4. Add diced red bell pepper and carrot to the skillet, cooking for about 5 minutes until they begin to soften.
5. Sprinkle in curry powder, cumin, and chili powder, stirring well to coat the vegetables.
6. Pour in the coconut milk and add the drained chickpeas. Stir to combine.
7. Bring the mixture to a gentle simmer, reduce heat, and let it cook for 10 minutes, stirring occasionally.
8. Add spinach and cook for another 2-3 minutes until wilted.
9. Season with salt and black pepper to taste.
10. Serve hot, garnished with fresh cilantro.

Nutrition

• Calories: 380
• Protein: 14 g
• Carbs: 48 g
• Fiber: 10 g
• Sugar: 5 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 18 g
• Saturated Fat: 14 g
• Unsaturated Fat: 4 g
• Water: 0.5 L

Health Benefits

• Rich in plant-based protein from chickpeas.
• High in fiber, promoting digestive health.
• Contains anti-inflammatory spices like ginger and turmeric.
• Packed with vitamins and minerals from various vegetables.

Tags