Vegetable and Chickpea Curry with Spinach and Carrots and Peas and Lentils and Chickpeas

This Vegetable and Chickpea Curry is a hearty, nutritious dish packed with vibrant flavors and textures. Perfect for a late-night meal, it combines the earthiness of chickpeas and lentils with fresh spinach, carrots, and peas for a wholesome, comforting delight.

Ingredients

• Chickpeas - 1 cup (cooked)
• Lentils - 1/2 cup (cooked)
• Fresh spinach - 2 cups (chopped)
• Carrots - 1 medium (diced)
• Green peas - 1/2 cup (frozen or fresh)
• Coconut milk - 1 cup
• Curry powder - 1 tablespoon
• Olive oil - 1 tablespoon
• Garlic - 2 cloves (minced)
• Ginger - 1 teaspoon (grated)
• Onion - 1 medium (diced)
• Vegetable broth - 1/2 cup
• Salt - to taste
• Black pepper - to taste
• Lime - 1 (for garnish)

Steps

1. Heat olive oil in a large pan over medium heat.
2. Add diced onion, garlic, and ginger, and sauté until the onion is translucent.
3. Stir in the diced carrots and cook for another 5 minutes until slightly tender.
4. Add the cooked chickpeas, lentils, and green peas to the pan.
5. Sprinkle the curry powder over the mixture and stir to combine.
6. Pour in the coconut milk and vegetable broth, mixing well.
7. Bring the curry to a gentle simmer and let it cook for 10-15 minutes, stirring occasionally.
8. Once the vegetables are tender, add the chopped spinach and cook for an additional 2-3 minutes until wilted.
9. Season with salt and black pepper to taste.
10. Serve hot, garnished with lime wedges.

Nutrition

• Calories: 350
• Protein: 15 g
• Carbs: 50 g
• Fiber: 15 g
• Sugar: 5 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 9 g
• Unsaturated Fat: 3 g
• Water: 0.5 L

Health Benefits

• Rich in protein and fiber from chickpeas and lentils, aiding in digestion.
• Packed with vitamins and minerals from spinach and carrots, promoting overall health.

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