Spicy Chickpea and Vegetable Curry with Coconut Milk

This Spicy Chickpea and Vegetable Curry with Coconut Milk is a vibrant and flavorful dish that combines wholesome ingredients with a creamy coconut base. Perfect for a cozy dinner, it offers a delightful balance of spice and richness while being healthy and satisfying.

Ingredients

• Canned chickpeas - 1 can (400g), drained and rinsed
• Coconut milk - 1 cup (240ml)
• Olive oil - 1 tablespoon
• Onion - 1 medium, diced
• Garlic - 3 cloves, minced
• Ginger - 1 teaspoon, grated
• Red bell pepper - 1, diced
• Carrot - 1 medium, sliced
• Zucchini - 1 medium, diced
• Spinach - 2 cups (packed)
• Curry powder - 2 tablespoons
• Cayenne pepper - 1/4 teaspoon (adjust to taste)
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Lemon juice - 1 tablespoon
• Fresh cilantro - for garnish

Steps

1. In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent.
2. Add the minced garlic and grated ginger to the skillet, and cook for an additional 1-2 minutes until fragrant.
3. Stir in the diced red bell pepper, sliced carrot, and diced zucchini. Cook for about 5 minutes until the vegetables start to soften.
4. Add the drained chickpeas, curry powder, cayenne pepper, salt, and black pepper. Mix well to coat the vegetables and chickpeas with the spices.
5. Pour in the coconut milk and bring the mixture to a gentle simmer. Reduce heat and let it cook for 10 minutes, stirring occasionally.
6. Add the spinach and lemon juice, cooking for another 2-3 minutes until the spinach is wilted.
7. Taste and adjust seasoning if necessary. Serve hot, garnished with fresh cilantro.

Nutrition

• Calories: 400
• Protein: 15 g
• Carbs: 50 g
• Fiber: 12 g
• Sugar: 5 g
• Sodium: 600 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, promoting muscle health.
• High in fiber, aiding digestion and promoting a healthy gut.

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