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Chickpea vegetable curry

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 hour
Total Time 1 hour
Course Main Course
Cuisine Indian
Servings 8 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.
    Ingredients for chickpea vegetable curry
  • Pour into a saucepan, fill with water and put on the stove. Cook for 40 minutes.
    1 cup chickpeas
    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
    Vegetable oil, potato, carrot
  • Add bell pepper, diced. Fry everything together for 2-3 minutes.
    2 pc bell pepper
    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
    Yellow onion, ginger root, curry powder
  • Fry for a couple of minutes until the onion is soft. Add tomato slices.
    2 pcs tomato
    Fried yellow onion, tomato slices
  •  Keep until the tomatoes turn into mush. Pour the chickpeas out of the pan.
    Chickpeas, tomatoes
  • 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
    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
    Garlic, 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.
    Chickpea vegetable curry

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