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Chickpea and Vegetable Curry
Chickpea and Vegetable Curry

Chickpea and Vegetable Curry
A hearty and nutritious curry with chickpeas and mixed vegetables.
Chickpea and Vegetable Curry
Ingredients:
1
Servings
  • 400
    g
     chickpeas
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 10
    g
     ginger
  • 100
    g
     carrot
  • 100
    g
     bell pepper
  • 2
    item
     tomato
  • 200
    ml
     coconut milk
  • 1
    tbsp
     curry powder
  • 1
    tbsp
     olive oil
  • 1
    tsp
     salt
  • 10
    g
     coriander
Preparation Time: 30 minutes
Chickpea and Vegetable Curry
Instructions:
  1. Drain and rinse the chickpeas.
  2. Chop the onion, garlic, ginger, carrot, bell pepper, and tomatoes.
  3. Heat olive oil in a large pan over medium heat.
  4. Add onion, garlic, and ginger to the pan and sauté until the onion is soft.
  5. Add curry powder and stir for a minute until fragrant.
  6. Add carrot and bell pepper to the pan and cook for another 5 minutes.
  7. Stir in the tomatoes and cook until they start to soften.
  8. Add chickpeas and coconut milk to the pan. Stir well.
  9. Season with salt and let it simmer for about 10 minutes until the vegetables are tender.
  10. Garnish with chopped coriander before serving.
Nutrition Per Serving 900 g Per 100g
Energy 635 kcal 71 kcal
Protein 20 g 2.2 g
Fibre 15 g 1.7 g
Salt 2 g 0.2 g
Sugar 12 g 1.3 g
Carbohydrates 80 g 8.9 g
Fat 30 g 3.3 g
  • 400
    g
     chickpeas
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 10
    g
     ginger
  • 100
    g
     carrot
  • 100
    g
     bell pepper
  • 2
    item
     tomato
  • 200
    ml
     coconut milk
  • 1
    tbsp
     curry powder
  • 1
    tbsp
     olive oil
  • 1
    tsp
     salt
  • 10
    g
     coriander
1
Servings
0

Drain and rinse the chickpeas.

Chop the onion, garlic, ginger, carrot, bell pepper, and tomatoes.

Heat olive oil in a large pan over medium heat.

Add onion, garlic, and ginger to the pan and sauté until the onion is soft.

Add curry powder and stir for a minute until fragrant.

Add carrot and bell pepper to the pan and cook for another 5 minutes.

Stir in the tomatoes and cook until they start to soften.

Add chickpeas and coconut milk to the pan. Stir well.

Season with salt and let it simmer for about 10 minutes until the vegetables are tender.

Garnish with chopped coriander before serving.

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