Vegetable and Chickpea Curry

This Vegetable and Chickpea Curry is a vibrant and hearty dish that combines fresh vegetables and protein-rich chickpeas in a fragrant, spiced sauce. Perfect for a healthy American lunch, it offers a satisfying blend of flavors and nutrients.

Ingredients

• Chickpeas (canned) - 1 can (400g), drained and rinsed
• Coconut milk - 200 ml
• Olive oil - 1 tablespoon
• Onion - 1 medium, diced
• Garlic - 2 cloves, minced
• Ginger - 1 tablespoon, grated
• Bell pepper - 1 medium, diced
• Carrot - 1 medium, diced
• Zucchini - 1 medium, diced
• Spinach - 100 g, fresh
• Curry powder - 1 tablespoon
• Cumin - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Lime - 1, juiced
• Cilantro - 2 tablespoons, chopped (for garnish)

Steps

1. Heat olive oil in a large skillet over medium heat.
2. Add diced onion and sauté for 5 minutes until translucent.
3. Stir in minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
4. Add diced bell pepper, carrot, and zucchini to the skillet; sauté for 5-7 minutes until the vegetables are slightly tender.
5. Sprinkle the curry powder and cumin over the vegetables, stirring to coat evenly.
6. Pour in the coconut milk and add the drained chickpeas, salt, and black pepper.
7. Bring the mixture to a simmer and let it cook for 10-15 minutes, allowing the flavors to meld.
8. Stir in fresh spinach until wilted, then remove from heat.
9. Finish with a squeeze of lime juice and garnish with chopped cilantro before serving.

Nutrition

• Calories: 350
• Protein: 12 g
• Carbs: 45 g
• Fiber: 12 g
• Sugar: 6 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 15 g
• Saturated Fat: 12 g
• Unsaturated Fat: 3 g
• Water: 0.5 L

Health Benefits

• Rich in plant-based protein from chickpeas, supporting muscle health.
• Packed with vitamins and minerals from a variety of vegetables, promoting overall wellness.

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