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Vegetable and Chickpea Curry
Vegetable and Chickpea Curry

Vegetable and Chickpea Curry
A simple and nutritious curry with chickpeas and vegetables.
Vegetable and Chickpea Curry

Provides a balanced meal with carbohydrates, protein, and vegetables to support energy needs for cycle training.

Ingredients:
1
Servings
  • 200
    g
     chickpea
  • 100
    g
     carrot
  • 100
    g
     bell pepper
  • 2
    item
     tomato
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 200
    ml
     coconut milk
  • 1
    tbsp
     curry powder
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Vegetable and Chickpea Curry
Instructions:
  1. Rinse the chickpeas under cold water and set aside.
  2. Peel and chop the carrot into small pieces.
  3. Chop the bell pepper into small squares.
  4. Dice the tomatoes and onion.
  5. Peel and crush the garlic cloves.
  6. In a large pan, heat a little oil over medium heat.
  7. Add the onion and garlic, and cook for about 3 minutes until soft.
  8. Stir in the curry powder and cook for another minute.
  9. Add the carrot, bell pepper, tomatoes, and chickpeas to the pan.
  10. Pour in the coconut milk and stir everything together.
  11. Bring to a simmer and cook for about 20 minutes until the vegetables are tender.
  12. Serve warm.
Nutrition Per Serving 813 g Per 100g
Energy 945.3 kcal 116 kcal
Protein 48 g 5.9 g
Fibre 30.7 g 3.8 g
Salt 0.3 g 0.0 g
Sugar 30.5 g 3.8 g
Carbohydrates 100.3 g 12.3 g
Fat 56.5 g 6.9 g
  • 200
    g
     chickpea
  • 100
    g
     carrot
  • 100
    g
     bell pepper
  • 2
    item
     tomato
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 200
    ml
     coconut milk
  • 1
    tbsp
     curry powder
1
Servings
0

Rinse the chickpeas under cold water and set aside.

Peel and chop the carrot into small pieces.

Chop the bell pepper into small squares.

Dice the tomatoes and onion.

Peel and crush the garlic cloves.

In a large pan, heat a little oil over medium heat.

Add the onion and garlic, and cook for about 3 minutes until soft.

Stir in the curry powder and cook for another minute.

Add the carrot, bell pepper, tomatoes, and chickpeas to the pan.

Pour in the coconut milk and stir everything together.

Bring to a simmer and cook for about 20 minutes until the vegetables are tender.

Serve warm.

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