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

This Vegetable and Chickpea Curry is a vibrant and hearty dish packed with nutrient-rich ingredients, perfect for a healthy midnight meal. With a blend of spices, lentils, and fresh vegetables, it provides comfort and nourishment at any hour.

Ingredients

• Chickpeas - 1 cup (cooked or canned, drained)
• Green lentils - 1/2 cup (dry)
• Spinach - 2 cups (fresh, packed)
• Carrots - 1 medium (diced)
• Frozen peas - 1/2 cup
• Coconut milk - 1 cup
• Onion - 1 small (chopped)
• Garlic - 2 cloves (minced)
• Ginger - 1 inch piece (grated)
• Curry powder - 1 tablespoon
• Cumin - 1 teaspoon
• Turmeric - 1/2 teaspoon
• Olive oil - 1 tablespoon
• Vegetable broth - 1 cup
• Salt - to taste
• Black pepper - to taste

Steps

1. In a pot, heat the olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent.
2. Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
3. Add the diced carrots, stirring for another 5 minutes until they start to soften.
4. Mix in the curry powder, cumin, and turmeric, cooking for 1 minute to release the spices' aromas.
5. Pour in the vegetable broth and bring the mixture to a boil. Add the green lentils and reduce to a simmer, cooking for about 15 minutes until the lentils are tender.
6. Stir in the chickpeas, coconut milk, and frozen peas. Cook for an additional 5 minutes until heated through.
7. Fold in the fresh spinach and allow it to wilt for 2-3 minutes. Season with salt and black pepper to taste.
8. Serve hot, enjoying the colorful and nutritious blend of flavors.

Nutrition

• Calories: 380
• Protein: 15 g
• Carbs: 55 g
• Fiber: 14 g
• Sugar: 5 g
• Sodium: 500 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 9 g
• Unsaturated Fat: 4 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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