Chickpea and Vegetable Curry

Name: Chickpea and Vegetable Curry
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 800 g Chickpeas; 400 ml coconut milk; 400 g diced tomatoes; 200 g onion; 15 g garlic; 10 g ginger; 300 g cauliflower; 100 g spinach; 20 g curry powder; 5 g turmeric; 5 g cumin; 250 ml vegetable broth; 30 ml olive oil; 5 g salt; 2 g pepper

A flavorful and aromatic chickpea curry with a variety of vegetables in a creamy coconut milk sauce. Serve with rice or naan.

Total: 50 min
Servings: 4
Difficulty: Medium

Open in lopu

Nutrition

per serving

kcal: 385
Protein: 12 g
Fat: 22 g
Carbs: 38 g

Ingredients

for 4 servings

Chickpeas800 g
coconut milk400 ml
diced tomatoes400 g
onion200 g
garlic15 g
ginger10 g
cauliflower300 g
spinach100 g
curry powder20 g
turmeric5 g
cumin5 g
vegetable broth250 ml
olive oil30 ml
salt5 g
pepper2 g

Method

5 steps

Heat olive oil in a large pot over medium heat and sauté onion, garlic, and ginger until softened.
Stir in curry powder, turmeric, and cumin, cooking for one minute until fragrant.
Add chickpeas, diced tomatoes, vegetable broth, and cauliflower florets.
Pour in coconut milk, bring to a simmer, and cook for 20 minutes until cauliflower is tender.
Stir in spinach, salt, and pepper, cooking until the spinach has wilted.