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–+ servings

Chickpea and Vegetable Curry

A hearty and flavorful curry made with chickpeas and a variety of vegetables.
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Preparation Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Main Course
Cuisine: Indian
Servings: 4 servings
Calories: 350 kcal

Ingredients 

Main Ingredients

  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 1 tablespoon curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 can diced tomatoes (400g)
  • 1 can coconut milk (400ml)
  • 1 can chickpeas, drained and rinsed (400g)
  • 2 cups mixed vegetables (carrots, bell peppers, peas)
  • to taste salt and pepper
  • 1 handful fresh cilantro, chopped for garnish

Instructions 

  1. Heat the olive oil in a large pot over medium heat.
  2. Add the chopped onion and sauté until translucent, about 5 minutes.
  3. Add the minced garlic and ginger, and cook for another 2 minutes.
  4. Stir in the curry powder, ground cumin, and ground coriander, and cook for 1 minute until fragrant.
  5. Add the diced tomatoes, coconut milk, chickpeas, and mixed vegetables. Stir to combine.
  6. Bring to a simmer and cook for 20 minutes, until the vegetables are tender.
  7. Season with salt and pepper to taste.
  8. Garnish with fresh cilantro before serving.

Nutritional Value

Calories: 350kcal | Carbohydrates: 45g | Protein: 10g | Fat: 15g | Saturated Fat: 10g | Sodium: 600mg | Potassium: 700mg | Fiber: 12g | Sugar: 8g | Vitamin A: 500IU | Vitamin C: 30mg | Calcium: 80mg | Iron: 4mg

Keywords

Chickpeas, Curry, Vegetarian
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