Vegetable and Chickpea Curry with Coconut Milk

This Vegetable and Chickpea Curry with Coconut Milk is a hearty and flavorful dish, perfect for a healthy midnight snack. Packed with vibrant vegetables and protein-rich chickpeas, it offers a comforting yet nutritious option any time of day.

Ingredients

• Chickpeas (canned) - 1 cup (240g)
• Coconut milk - 1 cup (240ml)
• Carrot - 1 medium, diced
• Bell pepper (any color) - 1 medium, diced
• Zucchini - 1 medium, diced
• Spinach - 2 cups (60g), fresh
• Onion - 1 small, diced
• Garlic - 2 cloves, minced
• Ginger - 1 inch, grated
• Curry powder - 1 tablespoon
• Olive oil - 2 tablespoons
• Salt - to taste
• Black pepper - to taste
• Lemon juice - 1 tablespoon
• Fresh cilantro - for garnish

Steps

1. Heat olive oil in a medium pot over medium heat.
2. Add diced onion, minced garlic, and grated ginger; sauté for 3-4 minutes until onions are translucent.
3. Stir in the diced carrot and bell pepper; cook for another 5 minutes.
4. Add the zucchini and chickpeas; mix well and cook for 3 minutes.
5. Sprinkle in the curry powder, and season with salt and black pepper; stir to coat the vegetables.
6. Pour in the coconut milk and bring to a gentle simmer.
7. Add the fresh spinach and cook for an additional 5 minutes, until the spinach wilts.
8. Remove from heat and stir in lemon juice.
9. Serve hot, garnished with fresh cilantro.

Nutrition

• Calories: 350
• Protein: 12 g
• Carbs: 45 g
• Fiber: 12 g
• Sugar: 5 g
• Sodium: 400 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.
• High in fiber, aiding digestion and promoting satiety.

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