Vegetable and Chickpea Curry with Carrots

This Vegetable and Chickpea Curry with Carrots is a vibrant and nutritious dish that combines tender chickpeas with a medley of colorful vegetables, perfect for a healthy midnight snack. The aromatic spices create a warm and comforting flavor profile that will satisfy your late-night cravings.

Ingredients

• Chickpeas - 1 cup (cooked or canned, drained and rinsed)
• Carrots - 2 medium (sliced)
• Red bell pepper - 1 (diced)
• Zucchini - 1 small (diced)
• Onion - 1 medium (chopped)
• Garlic - 2 cloves (minced)
• Ginger - 1 teaspoon (grated)
• Coconut milk - 200 ml
• Vegetable broth - 100 ml
• Curry powder - 2 teaspoons
• Turmeric - 1 teaspoon
• Olive oil - 1 tablespoon
• 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 an additional minute until fragrant.
4. Add sliced carrots and diced red bell pepper to the skillet, cooking for 5 minutes until slightly softened.
5. Stir in the diced zucchini and cook for another 3 minutes.
6. Sprinkle the curry powder and turmeric over the vegetables, mixing well to coat them evenly.
7. Pour in the coconut milk and vegetable broth, stirring to combine all the ingredients.
8. Add the cooked chickpeas and season with salt and black pepper to taste.
9. Bring the mixture to a gentle simmer, then reduce heat and let it cook for 10-15 minutes until the vegetables are tender.
10. Serve hot, garnished with fresh cilantro.

Nutrition

• Calories: 350
• Protein: 12 g
• Carbs: 40 g
• Fiber: 10 g
• Sugar: 6 g
• Sodium: 450 mg
• Cholesterol: 0 mg
• Total Fat: 18 g
• Saturated Fat: 8 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

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

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