Vegetable and Chickpea Curry with Spinach and Carrots and Peas

This Vegetable and Chickpea Curry is a vibrant and hearty dish that combines the goodness of spinach, carrots, and peas with protein-rich chickpeas. Perfect for a healthy midnight meal, it balances flavors and nutrition in every spoonful.

Ingredients

• Chickpeas - 1 can (400g), drained and rinsed
• Fresh spinach - 150g, chopped
• Carrots - 2 medium, diced
• Green peas - 100g, frozen or fresh
• Coconut milk - 200ml
• Curry powder - 2 tablespoons
• Olive oil - 1 tablespoon
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Onion - 1 medium, finely chopped
• Vegetable broth - 200ml
• Salt - to taste
• Black pepper - to taste
• Lemon juice - 1 tablespoon

Steps

1. Heat olive oil in a medium pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
2. Add minced garlic and grated ginger to the pot, stirring for 1 minute until fragrant.
3. Stir in the diced carrots and cook for another 5 minutes, allowing them to soften.
4. Add the curry powder to the pot, stirring well to coat the vegetables, and cook for another minute.
5. Pour in the vegetable broth and coconut milk, bringing the mixture to a simmer.
6. Add the chickpeas and peas to the pot, stirring to combine. Let the curry simmer for about 10 minutes.
7. Fold in the chopped spinach and cook for an additional 5 minutes until the spinach is wilted.
8. Season with salt, black pepper, and lemon juice to taste before serving.

Nutrition

• Calories: 380
• Protein: 15 g
• Carbs: 50 g
• Fiber: 15 g
• Sugar: 6 g
• Sodium: 450 mg
• Cholesterol: 0 mg
• Total Fat: 15 g
• Saturated Fat: 7 g
• Unsaturated Fat: 8 g
• Water: 0.5 L

Health Benefits

• High in protein and fiber from chickpeas, promoting satiety and digestive health.
• Rich in vitamins and minerals from vegetables, supporting overall health and immune function.

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