Curried Chick Peas and Mixed Vegetables
Transform your weeknight dinners with this vibrant and nourishing Curried Chickpeas and Mixed Vegetables recipe! Bursting with bold flavors, this one-pan dish brings together protein-packed chickpeas, tender zucchini, carrots, and red bell peppers, all simmered in a fragrant coconut milk curry infused with garlic, ginger, and warming spices like turmeric and cumin. Ready in just 45 minutes, this vegetarian and gluten-free meal is perfect for busy evenings while still feeling indulgent. Serve it over fluffy rice or with warm naan bread for a satisfying, wholesome dinner that's as comforting as it is easy to prepare. Don’t forget the fresh cilantro garnish for a pop of color and added freshness!
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Recipe Information
Ingredients
- 2 cups canned chickpeas (garbanzo beans), drained and rinsed
- 2 tablespoons coconut oil (or any neutral cooking oil)
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 medium carrot, diced
- 1 medium red bell pepper, diced
- 1 medium zucchini, chopped
- 1 14-ounce can canned diced tomatoes
- 1 14-ounce can coconut milk (full-fat or light depending on preference)
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups fresh spinach leaves
- 0.25 cup fresh cilantro, chopped (for garnish)
- cooked rice or naan bread (for serving)
Instructions
Heat the coconut oil in a large skillet or pot over medium heat.
Add the diced onion and sauté for 3-4 minutes until translucent.
Stir in the minced garlic and grated ginger, cooking for 1-2 minutes until fragrant.
Add the diced carrot, red bell pepper, and zucchini. Cook for 5-6 minutes, stirring occasionally, until the vegetables start to soften.
Sprinkle in the curry powder, ground cumin, turmeric, coriander, salt, and black pepper. Stir well to coat the vegetables in the spices.
Pour in the canned diced tomatoes and coconut milk. Stir everything together and bring to a gentle simmer.
Add the drained and rinsed chickpeas to the skillet and simmer for 10-12 minutes until the sauce thickens slightly and the flavors meld together.
Stir in the fresh spinach leaves and cook for 1-2 minutes until wilted.
Taste and adjust seasoning as needed.
Serve hot, garnished with chopped cilantro, alongside cooked rice or naan bread for a complete meal.
Nutrition Facts
Calories |
2447 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 148.8 g | 191% | |
| Saturated Fat | 111.0 g | 555% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 7874 mg | 342% | |
| Total Carbohydrate | 241.8 g | 88% | |
| Dietary Fiber | 61.4 g | 219% | |
| Total Sugars | 61.1 g | ||
| Protein | 65.0 g | 130% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 623 mg | 48% | |
| Iron | 45.7 mg | 254% | |
| Potassium | 4894 mg | 104% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
