Description
A hearty and healthy vegetarian curry loaded with chickpeas, fresh vegetables, and bold spices—ready in just 30 minutes!
Ingredients
2 tablespoons coconut oil (or olive oil)
1 yellow onion, diced
3 garlic cloves, minced
1-inch piece of fresh ginger, grated
1 red bell pepper, sliced
1 zucchini, chopped
1 can (15 oz) chickpeas, drained and rinsed
1 can (14 oz) coconut milk
1 tablespoon curry powder
1/2 teaspoon turmeric
Salt and pepper to taste
2 cups fresh spinach
Fresh lime wedges (for garnish)
Cooked brown rice or quinoa to serve
Instructions
1. Heat coconut oil in a skillet over medium heat. Add diced onion and sauté until soft (about 5 minutes).
2. Add garlic, ginger, curry powder, and turmeric. Stir for 1 minute.
3. Add bell pepper and zucchini. Cook for 5–7 minutes.
4. Add chickpeas and coconut milk. Simmer gently.
5. Cook uncovered for 10 minutes until sauce thickens.
6. Season with salt and pepper. Add spinach and let it wilt (2 minutes).
7. Serve hot over quinoa or brown rice. Garnish with lime.
Notes
Add kale or cauliflower for extra fiber.
Freeze extra curry base for easy weeknight meals.
Use glass meal prep containers for storing leftovers.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Indian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 5g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
Keywords: vegetarian, healthy, curry, chickpeas, plant-based