Chickpea vegetable curry

Who said that lean dishes do not give a feeling of satiety? Today we are preparing a curry with chickpeas and vegetables, which will convince you otherwise. The aroma of curry seasoning, a light taste of coconut, and the piquancy of ginger envelop vegetables and chickpeas. Ideal for vegetarians and lovers of Indian cuisine.

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Cook Time 1

Total Time 1

Course Main Course

Cuisine Indian

Servings people

Calories 133 kcal

Equipment

1 teaspoon
1 tablespoon
1 pot optional
1 frying pan
1 knife
1 chopping board

Ingredients

1 cup chickpeas canned optional
300 g potato
80 g carrot
100 ml coconut milk
2 pc yellow onion
1 clove garlic
2 pc bell pepper
15 g ginger root
0.5 tsp curry powder
40 ml vegetable oil
2 pcs tomato
¼ tsp salt

Instructions

Prepare everything you need. Soak chickpeas overnight in cold water. If you use canned chickpeas, start with step 3.
Pour into a saucepan, fill with water and put on the stove. Cook for 40 minutes.
1 cup chickpeas
Heat the oil in a frying pan, put the cubes of potatoes and carrots. Keep on high heat until ruddy areas appear. Put it on a plate.
300 g potato, 40 ml vegetable oil, 80 g carrot
Add bell pepper, diced. Fry everything together for 2-3 minutes.
2 pc bell pepper
And put a quarter of a ring of onions, chopped ginger root, curry in a frying pan.
2 pc yellow onion, 15 g ginger root, 0.5 tsp curry powder
Fry for a couple of minutes until the onion is soft. Add tomato slices.
2 pcs tomato
Keep until the tomatoes turn into mush. Pour the chickpeas out of the pan.
Return the fried vegetables. Pour in the water in which the chickpeas were cooked (or water, when using canned chickpeas) and coconut milk. The liquid should reach the top edge of the vegetables.
100 ml coconut milk
Cook curry with chickpeas under the lid for half an hour. Check all components for softness, especially chickpeas and potatoes. Add chopped garlic and salt. Turn off the stove.
1 clove garlic, ¼ tsp salt
Let stand under the lid for a couple of minutes. Try it on salt and spices, adjust the sharpness by adding hot pepper, but this is optional and to taste. If you want a more liquid dish, just add water to the desired consistency. Curry with chickpeas and vegetables is ready.

Nutrition

Calories: 133kcalCarbohydrates: 14gProtein: 3gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 1gTrans Fat: 0.03gSodium: 85mgPotassium: 288mgFiber: 3gSugar: 2gVitamin A: 1680IUVitamin C: 9mgCalcium: 22mgIron: 1mg

Keyword dinner, vegetarian