Vegetable and Chickpea Curry
A flavorful and aromatic curry made with fresh vegetables and protein-rich chickpeas in a creamy coconut sauce.
This plant-based curry combines hearty chickpeas and vibrant vegetables in a creamy curry sauce, perfect for a quick and satisfying lunch.
Prep Time
Cook Time
Total Time
Servings
Ingredients
- Garlic - 2 cloves
- Tomatoes - 200 g
- Chickpeas - 400 g
- Zucchini - 1 pieces
- Carrots - 150 g
- Salt - to taste
- Pepper - to taste
- Curry Powder - 2 tsp
- Olive Oil - 2 tbsp
- Coconut Milk - 400 ml
Directions
Step 1
Heat olive oil in a large pan over medium heat.
Step 2
Sauté minced garlic and diced carrots for 3-4 minutes.
Step 3
Add diced zucchini and tomatoes, and cook for another 3 minutes.
Step 4
Stir in curry powder and mix well.
Step 5
Add chickpeas and coconut milk to the pan and bring to a simmer.
Step 6
Cook for 10-15 minutes until the vegetables are tender and the sauce has thickened.
Step 7
Season with salt and pepper to taste.
Step 8
Serve warm over steamed rice or with naan bread.
Cook's Notes
Add a handful of fresh spinach or cilantro for extra flavor and color.
Nutrition Facts (per serving)
Comments
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Povezani postovi
Tomatoes: Lycopene-Rich, Versatile Fruit-Vegetable
Golden Milk: Anti‑Inflammatory Turmeric Latte
Coconut Milk: Creamy, Dairy‑Free Source of MCTs & Manganese
Garlic: Pungent Bulb Rich in Allicin, Manganese & Vitamin C
Extra-Virgin Olive Oil: 10 g Heart-Healthy MUFA & 1.9 mg Vitamin E per Tablespoon
Curry Powder: Aromatic Blend of Spices with Powerful Benefits
Zucchini: Light, Hydrating, and Packed with Fiber and Vitamin A
Pepper: The King of Spices
Salt: Essential Mineral for Flavor and Health
Carrots: Source of Beta-Carotene, Vitamin A, and Eye Health