Vegetable and Chickpea Curry with Peas

This Vegetable and Chickpea Curry with Peas is a vibrant dish brimming with flavors and nutrients, perfect for a satisfying midnight snack. Packed with protein and fiber, it's a wholesome choice that caters to your late-night cravings without the guilt.

Ingredients

• Chickpeas - 240 grams (1 can, drained and rinsed)
• Frozen peas - 100 grams
• Carrot - 1 medium, diced
• Bell pepper - 1 medium, diced (any color)
• Zucchini - 1 medium, diced
• Onion - 1 small, finely chopped
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Coconut milk - 200 ml
• Curry powder - 1 tablespoon
• Olive oil - 1 tablespoon
• Salt - to taste
• Black pepper - to taste
• Fresh cilantro - for garnish

Steps

1. Heat the olive oil in a large skillet over medium heat.
2. Add the chopped onion and sauté until translucent, about 5 minutes.
3. Stir in the minced garlic and grated ginger, cooking for an additional 1 minute until fragrant.
4. Add the diced carrot, bell pepper, and zucchini to the skillet, cooking for about 5-7 minutes until they start to soften.
5. Sprinkle in the curry powder, stirring to coat the vegetables evenly.
6. Pour in the coconut milk and add the drained chickpeas and frozen peas.
7. Season with salt and black pepper to taste, then bring to a gentle simmer.
8. Let the curry simmer for 10-15 minutes, allowing the flavors to meld and the sauce to thicken slightly.
9. Remove from heat, garnish with fresh cilantro, and serve hot.

Nutrition

• Calories: 350
• Protein: 15 g
• Carbs: 45 g
• Fiber: 12 g
• Sugar: 5 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 8 g
• Unsaturated Fat: 6 g
• Water: 0.5 L

Health Benefits

• Rich in plant-based protein from chickpeas for muscle repair and growth.
• High in fiber, which aids digestion and promotes a feeling of fullness.

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