Creamy Chickpea Curry Bowl
This flavorful and protein-packed curry bowl is the ultimate vegetarian lunch. Loaded with creamy chickpeas, vibrant vegetables, and aromatic spices, it offers a satisfying burst of flavors and textures. Enjoy the goodness of a high-protein meal that will keep you energized until dinner!
ingredients
- 1 cup dried chickpeas
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 zucchini, diced
- 1 cup cauliflower florets
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- 1 can (14 oz) coconut milk
- 1 can (14 oz) diced tomatoes
- Salt and pepper, to taste
- Fresh cilantro, for garnish
- Cooked quinoa or rice, for serving
steps
- 1.
Rinse the dried chickpeas and soak them overnight. Drain and rinse again the next day.
- 2.
In a large pot, heat olive oil over medium heat. Sauté onion and garlic until fragrant and golden.
- 3.
Add bell pepper, zucchini, and cauliflower to the pot. Cook for a few minutes until slightly softened.
- 4.
Sprinkle curry powder, cumin, coriander, and turmeric over the vegetables. Stir well to coat.
- 5.
Pour in coconut milk and diced tomatoes (with their juices). Season with salt and pepper.
- 6.
Add the soaked chickpeas to the pot and stir everything together.
- 7.
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 45 minutes, or until the chickpeas are tender.
- 8.
Adjust the seasoning if needed. Remove from heat and let it cool slightly.
- 9.
Serve the creamy chickpea curry over cooked quinoa or rice. Garnish with fresh cilantro.
- 10.
Enjoy this high-protein vegetarian lunch that is both satisfying and delicious!
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