Name: Chickpea and Vegetable Curry
Prep time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 400 g chickpeas; 1 item onion; 2 clove garlic; 10 g ginger; 100 g carrot; 100 g bell pepper; 2 item tomato; 200 ml coconut milk; 1 tbsp curry powder; 1 tbsp olive oil; 1 tsp salt; 10 g coriander

Create your own perfect recipes!

Automatically create recipes tailored to your ingredients, dietary preferences, allergies and more!

Discover new recipes in a single click. Boomark any recipe from photo or website

Try it

Free to use, no ads, no popups, no credit card required. Just cook.

Chickpea and Vegetable Curry

Chickpea and Vegetable Curry

A hearty and nutritious curry with chickpeas and mixed vegetables.

Provides a balanced meal with protein from chickpeas and a variety of vegetables for vitamins and minerals, supporting recovery and energy replenishment after training.

Ingredients:

400
g
chickpeas
1
item
onion
2
clove
garlic
10
g
ginger
100
g
carrot
100
g
bell pepper
2
item
tomato
200
ml
coconut milk
1
tbsp
curry powder
1
tbsp
olive oil
1
tsp
salt
10
g
coriander

Preparation Time: 30 minutes

Instructions:

Drain and rinse the chickpeas.
Chop the onion, garlic, ginger, carrot, bell pepper, and tomatoes.
Heat olive oil in a large pan over medium heat.
Add onion, garlic, and ginger to the pan and sauté until the onion is soft.
Add curry powder and stir for a minute until fragrant.
Add carrot and bell pepper to the pan and cook for another 5 minutes.
Stir in the tomatoes and cook until they start to soften.
Add chickpeas and coconut milk to the pan. Stir well.
Season with salt and let it simmer for about 10 minutes until the vegetables are tender.
Garnish with chopped coriander before serving.

Nutrition	Per Serving 900 g	Per 100g
Energy	635 kcal	71 kcal
Protein	20 g	2.2 g
Fibre	15 g	1.7 g
Salt	2 g	0.2 g
Sugar	12 g	1.3 g
Carbohydrates	80 g	8.9 g
Fat	30 g	3.3 g

400
g
chickpeas
1
item
onion
2
clove
garlic
10
g
ginger
100
g
carrot
100
g
bell pepper
2
item
tomato
200
ml
coconut milk
1
tbsp
curry powder
1
tbsp
olive oil
1
tsp
salt
10
g
coriander

Drain and rinse the chickpeas.

Chop the onion, garlic, ginger, carrot, bell pepper, and tomatoes.

Heat olive oil in a large pan over medium heat.

Add onion, garlic, and ginger to the pan and sauté until the onion is soft.

Add curry powder and stir for a minute until fragrant.

Add carrot and bell pepper to the pan and cook for another 5 minutes.

Stir in the tomatoes and cook until they start to soften.

Add chickpeas and coconut milk to the pan. Stir well.

Season with salt and let it simmer for about 10 minutes until the vegetables are tender.

Garnish with chopped coriander before serving.

Chickpea and Vegetable Curry Chickpea and Vegetable Curry

Ingredients:

Preparation Time: 30 minutes

Instructions:

Chickpea and Vegetable Curry

Chickpea and Vegetable Curry