Chickpea and Vegetable Curry
A one-pot, high-protein, high-fiber summer meal featuring a flavorful chickpea and vegetable curry that is both nutritious and satisfying.
- Prep Time: 15 min
- Cook Time: 25 min
Servings:
2 servings
(originally 4 servings)Ingredients(scaled)
- ½ can (15 oz) chickpeas, drained and rinsed
- ½ onion, diced
- 1 cloves garlic, minced
- ½ red bell pepper, sliced
- ½ zucchini, diced
- ½ cup cherry tomatoes, halved
- ½ cup coconut milk
- ½ can (14 oz) diced tomatoes
- 1 tbsp curry powder
- ½ tsp turmeric
- ½ tsp cumin
- ½ 1/2 tsp paprika
- ½ Salt and pepper to taste
- ½ Fresh cilantro for garnish
- ½ Cooked rice or naan for serving
Instructions
- In a large pot or deep skillet, heat some oil over medium heat.
- Add the diced onion and cook until translucent, about 5 minutes.
- Stir in the minced garlic, curry powder, turmeric, cumin, and paprika. Cook for another minute until fragrant.
- Add the bell pepper, zucchini, and cherry tomatoes. Cook for 5-7 minutes until slightly softened.
- Pour in the coconut milk and diced tomatoes. Bring to a simmer.
- Add the chickpeas and season with salt and pepper. Simmer for another 10-15 minutes to allow flavors to meld.
- Adjust seasoning if needed. If the curry is too thick, add a splash of water or vegetable broth.
- Serve the chickpea and vegetable curry over cooked rice or with naan.
- Garnish with fresh cilantro before serving.
Nutritional Estimates
Per serving · 2 servings total
| calories | 320 |
|---|---|
| protein | 12g |
| carbohydrates | 42g |
| fat | 14g |
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