Vegetable Curry with Chickpeas Recipe
A hearty vegetable curry packed with chickpeas, spices, and coconut milk—comforting, flavorful, and ridiculously easy.
Ingredients
- Chickpeas – 1 can 15 oz, drained
- Coconut milk – 1 can 13.5 oz
- Onion – 1 large diced
- Garlic – 4 cloves minced
- Ginger – 1 tbsp grated
- Carrots – 2 sliced
- Bell peppers – 2 chopped
- Zucchini – 1 chopped
- Crushed tomatoes – 1 can 14 oz
- Curry powder – 2 tbsp
- Ground cumin – 1 tsp
- Ground turmeric – ½ tsp
- Olive oil – 1 tbsp
- Salt – 1 tsp
- Black pepper – ½ tsp
- Fresh cilantro – ¼ cup chopped
Instructions
- Heat olive oil in a large pot.
- Sauté onion, garlic, and ginger until fragrant.
- Stir in curry powder, cumin, and turmeric.
- Add carrots, bell peppers, and zucchini.
- Mix in chickpeas and crushed tomatoes.
- Pour in coconut milk and stir well.
- Simmer for 25 minutes until vegetables soften.
- Season with salt and pepper.
- Garnish with cilantro and serve hot.
Notes
Nutritional Values (per serving)
- Calories: 320
- Total Fat: 15 g
- Saturated Fat: 8 g
- Carbohydrates: 36 g
- Fiber: 10 g
- Protein: 11 g
Vitamins & Minerals (per serving)
- Vitamin A: 95%
- Vitamin C: 60%
- Iron: 22%
- Calcium: 12%
- Magnesium: 16%
Additional Tips
- Add spinach in the last 5 minutes for extra greens.
- For spice lovers, throw in chili flakes.
- Leftovers taste even better the next day.