Chickpea Curry with Broccoli, Spinach and Carrots
Chickpea Curry with Broccoli, Spinach and Carrots
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Ever since becoming a vegan and moving to SE-Asia, chickpea curries have been a staple dish at our home. You can add whichever veggies you love or have left in the fridge. Easy, yummy and vegan!
Servings Prep Time
2 10 min
Cook Time
25-30 min
Servings Prep Time
2 10 min
Cook Time
25-30 min
Chickpea Curry with Broccoli, Spinach and Carrots
Chickpea Curry with Broccoli, Spinach and Carrots
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
Print Recipe
Ever since becoming a vegan and moving to SE-Asia, chickpea curries have been a staple dish at our home. You can add whichever veggies you love or have left in the fridge. Easy, yummy and vegan!
Servings Prep Time
2 10 min
Cook Time
25-30 min
Servings Prep Time
2 10 min
Cook Time
25-30 min
Ingredients
For the curry paste
For the curry
Servings:
Units:
Instructions
  1. Combine all curry paste ingredients in a blender. Process until a smooth paste.
  2. In a large pot, heat cooking oil over medium-high heat (we used extra virgin coconut oil for added flavor). Fry garam masala and turmeric, while constantly stirring, until fragrant. This will take about 30 seconds.
  3. Add the curry paste and stir well. Then add broccoli, carrots, and water. Reduce heat, cover, and simmer for 20-25 minutes. Last 5 minutes, add spinach and chickpeas and cook until spinach has wilted and chickpeas are heated through.
  4. Meanwhile, in a dry pan toast sesame seeds.
  5. Finish the curry with a squeeze of lime and sprinkle with toasted sesame seeds.
Recipe Notes
  • Our garam masala mix: 1 tsp ground coriander seeds, 1 tsp ground cumin seeds, 1 tsp ground fennel seeds, 1 tsp ground mustard seeds, and a pinch of cardamom powder.
  • Sesame seeds make a lovely addition to many dishes. We add them to salads, stir-fries, curries, etc. Feel free to roast/toast a bigger batch and store in the fridge in an airtight container. Can be stored for a few weeks or longer.

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Nutrition Facts
Chickpea Curry with Broccoli, Spinach and Carrots
Amount Per Serving
Calories 279 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 1g 5%
Polyunsaturated Fat 2g
Monounsaturated Fat 2g
Sodium 502mg 21%
Potassium 1124mg 32%
Total Carbohydrates 49g 16%
Dietary Fiber 17g 68%
Sugars 9g
Protein 14g 28%
Vitamin A 297%
Vitamin C 186%
Calcium 27%
Iron 55%
* Percent Daily Values are based on a 2000 calorie diet.

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