Vegetable and Chickpea Curry with Carrots and Peas

This Vegetable and Chickpea Curry with Carrots and Peas is a vibrant and hearty dish, perfect for a healthy midnight snack. Packed with protein and fiber, it offers a comforting blend of spices that warms the soul and satisfies hunger.

Ingredients

• Chickpeas - 1 cup (cooked or canned, drained and rinsed)
• Carrots - 1 cup (sliced)
• Frozen peas - 1/2 cup
• Coconut milk - 1 cup
• Onion - 1 medium (chopped)
• Garlic - 2 cloves (minced)
• Ginger - 1 inch (grated)
• Curry powder - 2 tablespoons
• Olive oil - 1 tablespoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Fresh cilantro - for garnish

Steps

1. Heat olive oil in a large skillet over medium heat.
2. Add chopped onion, minced garlic, and grated ginger; sauté for 5 minutes until onions are translucent.
3. Stir in the curry powder and cook for another minute until fragrant.
4. Add sliced carrots and cook for 5 minutes, stirring occasionally.
5. Pour in the coconut milk and bring to a simmer.
6. Add the chickpeas and frozen peas; stir to combine.
7. Season with salt and black pepper, and let simmer for 10-15 minutes until the carrots are tender.
8. Serve hot, garnished with fresh cilantro.

Nutrition

• Calories: 350
• Protein: 15 g
• Carbs: 45 g
• Fiber: 12 g
• Sugar: 5 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 15 g
• Saturated Fat: 8 g
• Unsaturated Fat: 7 g
• Water: 0.5 L

Health Benefits

• Rich in protein and fiber from chickpeas, promoting satiety and digestive health.
• Contains antioxidants and anti-inflammatory properties from spices and vegetables.

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