Chickpea and Vegetable Coconut Curry
Welcome to another delicious recipe that’s perfect for any day of the week—Chickpea and Vegetable Coconut Curry! This dish is a vibrant mix of tender chickpeas, fresh vegetables, and creamy coconut milk, flavored with aromatic curry spices. It’s not only incredibly satisfying but also packed with nutrients, making it a great choice for both family dinners and meal prep.
Ingredients:
- 1 can chickpeas (15 oz), drained and rinsed
- 1 cup diced carrots
- 1 cup diced bell peppers (any color)
- 1 cup chopped spinach
- 1 can coconut milk (13.5 oz)
- 2 tbsp curry powder
- 1 tbsp olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tbsp grated ginger
- Salt and pepper to taste
- Fresh cilantro, for garnish
Procedure:
- Sauté Aromatics: Heat the olive oil in a large pan over medium heat. Add the chopped onion, minced garlic, and grated ginger. Cook until the onion is soft and translucent.
- Add Spices: Stir in the curry powder and cook for an additional minute, allowing the spices to release their aroma.
- Cook Vegetables: Add the diced carrots and bell peppers to the pan. Sauté for about 5 minutes, or until the vegetables start to soften.
- Simmer Curry: Pour in the coconut milk and bring the mixture to a gentle simmer. Let it cook for about 10 minutes, allowing the flavors to meld and the vegetables to become tender.
- Add Chickpeas: Stir in the chickpeas and continue to simmer for another 5 minutes. The chickpeas should be heated through, and the curry should be thickened slightly.
- Finish with Greens: Add the chopped spinach and cook until wilted. Season with salt and pepper to taste.
- Garnish and Serve: Garnish with fresh cilantro before serving. This curry pairs beautifully with rice or naan bread.
Enjoy your hearty and flavorful Chickpea and Vegetable Coconut Curry, a dish that’s both comforting and nutritious!