Description
Chickpea and Vegetable Coconut Curry is a heartwarming dish that combines the creamy richness of coconut milk with tender chickpeas and vibrant vegetables. Perfect for a cozy weeknight dinner, this vegan curry brings a burst of flavors to your table while being easy to prepare. With its enticing aroma and comforting warmth, it’s sure to become a family favorite.
Ingredients
Scale
- 1 can (15 oz) canned chickpeas, drained and rinsed
- 1 can (13.5 oz) full-fat coconut milk
- 2 cups mixed vegetables (bell peppers, carrots, spinach)
- 1 tablespoon fresh ginger, grated
- 3 tablespoons curry powder
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Gather and chop all ingredients.
- In a large pot over medium heat, add olive oil. Sauté chopped onion for about 5 minutes until golden brown.
- Stir in minced garlic, grated ginger, and curry powder. Cook for an additional minute until fragrant.
- Add mixed vegetables and chickpeas; stir well to coat.
- Pour in coconut milk and mix thoroughly. Simmer for about 15 minutes until vegetables soften.
- Adjust seasoning with salt or pepper as needed. Serve hot with rice or naan.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 6g
- Sodium: 290mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 9g
- Cholesterol: 0mg