Vegetable and Chickpea Curry Bowl

This Vegetable and Chickpea Curry Bowl is a vibrant and hearty dish packed with wholesome ingredients, offering a delightful fusion of flavors. It's a perfect balance of spices, vegetables, and protein that makes for a satisfying American dinner option.

Ingredients

• Olive oil - 2 tablespoons
• Onion - 1 medium, diced
• Garlic - 3 cloves, minced
• Ginger - 1 tablespoon, grated
• Carrot - 1 medium, sliced
• Bell pepper - 1 medium, diced
• Zucchini - 1 medium, diced
• Tomato - 1 medium, diced
• Chickpeas - 1 can (400g), drained and rinsed
• Coconut milk - 1 cup (240ml)
• Vegetable broth - 1/2 cup (120ml)
• Curry powder - 2 tablespoons
• Turmeric - 1 teaspoon
• Cumin - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Fresh cilantro - for garnish
• Cooked rice or quinoa - for serving

Steps

1. Heat the olive oil in a large skillet over medium heat.
2. Add the diced onion and sauté until translucent, about 5 minutes.
3. Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
4. Add the sliced carrot, diced bell pepper, and zucchini to the skillet, and cook for about 5 minutes, stirring occasionally.
5. Incorporate the diced tomato, chickpeas, coconut milk, and vegetable broth into the skillet.
6. Stir in the curry powder, turmeric, cumin, salt, and black pepper. Bring to a gentle simmer.
7. Reduce the heat to low and let the curry cook for 15 minutes, allowing the flavors to meld and the vegetables to become tender.
8. Serve the curry over cooked rice or quinoa, and garnish with fresh cilantro.

Nutrition

• Calories: 450
• Protein: 15 g
• Carbs: 60 g
• Fiber: 12 g
• Sugar: 6 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 18 g
• Saturated Fat: 10 g
• Unsaturated Fat: 8 g
• Water: 0.5 L

Health Benefits

• Rich in dietary fiber which supports digestive health.
• Packed with vitamins and minerals from a variety of vegetables.

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