Vegetable and Chickpea Curry with Spinach

This Vegetable and Chickpea Curry with Spinach is a vibrant and nutritious dish that combines hearty vegetables and protein-packed chickpeas in a fragrant, spiced sauce. It's an easy-to-make dinner option that’s both satisfying and healthy.

Ingredients

• Olive oil - 1 tablespoon
• Onion - 1 medium, diced
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Carrot - 1 medium, diced
• Bell pepper - 1 medium, diced
• Zucchini - 1 medium, diced
• Chickpeas - 1 can (400g), drained and rinsed
• Coconut milk - 200ml
• Spinach - 100g, fresh
• Curry powder - 1 tablespoon
• Salt - 1/2 teaspoon, or to taste
• Black pepper - 1/4 teaspoon, or to taste
• Lemon juice - 1 tablespoon
• Fresh cilantro - for garnish

Steps

1. Heat olive oil in a large skillet over medium heat.
2. Add the diced onion and sauté for 3-4 minutes until translucent.
3. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
4. Add the diced carrot, bell pepper, and zucchini to the skillet, cooking for 5-7 minutes until the vegetables are slightly tender.
5. Mix in the chickpeas and curry powder, stirring well to coat the vegetables.
6. Pour in the coconut milk and bring to a gentle simmer, allowing it to cook for 5 minutes.
7. Add the fresh spinach and cook for an additional 2-3 minutes until wilted.
8. Season with salt, black pepper, and lemon juice, adjusting to taste.
9. Serve hot, garnished with fresh cilantro.

Nutrition

• Calories: 380
• Protein: 12 g
• Carbs: 50 g
• Fiber: 12 g
• Sugar: 6 g
• Sodium: 350 mg
• Cholesterol: 0 mg
• Total Fat: 16 g
• Saturated Fat: 9 g
• Unsaturated Fat: 6 g
• Water: 0.5 L

Health Benefits

• High in fiber, promoting digestive health.
• Rich in vitamins and minerals from a variety of vegetables.

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