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

This Vegetable and Chickpea Curry is a hearty and nutritious dish, packed with vibrant flavors and wholesome ingredients. Perfect for a healthy midnight snack, it combines a medley of vegetables, lentils, and chickpeas for a satisfying and comforting meal.

Ingredients

• Olive oil - 1 tablespoon
• Onion - 1 medium, chopped
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Carrots - 1 medium, diced
• Spinach - 2 cups, fresh
• Green peas - 1/2 cup, frozen
• Chickpeas - 1 can (400g), drained and rinsed
• Red lentils - 1/2 cup, rinsed
• Coconut milk - 1 cup
• Vegetable broth - 1 cup
• Curry powder - 1 tablespoon
• Cumin - 1 teaspoon
• Salt - to taste
• Black pepper - to taste
• Lemon juice - 1 tablespoon
• Fresh cilantro - for garnish

Steps

1. Heat olive oil in a large pot over medium heat. Add chopped onion and sauté for 3-4 minutes until translucent.
2. Stir in minced garlic and grated ginger, cooking for an additional 1 minute until fragrant.
3. Add diced carrots and cook for another 5 minutes, stirring occasionally.
4. Stir in the curry powder and cumin, cooking for 1 minute to release their flavors.
5. Add the red lentils, vegetable broth, and coconut milk. Bring to a boil, then reduce the heat to low and simmer for 15 minutes.
6. After 15 minutes, add the frozen peas and drained chickpeas. Stir in the fresh spinach and cook for another 5 minutes until the spinach wilts.
7. Season with salt, black pepper, and lemon juice to taste. Remove from heat.
8. Serve hot, garnished with fresh cilantro.

Nutrition

• Calories: 400
• Protein: 18 g
• Carbs: 58 g
• Fiber: 18 g
• Sugar: 6 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 9 g
• Unsaturated Fat: 5 g
• Water: 0.5 L

Health Benefits

• Rich in plant-based protein from chickpeas and lentils.
• High in fiber, promoting digestive health and satiety.

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