One Pot Vegetable Chickpea Curry
This delicious chickpea curry is made in just one pot and is packed with vegetables. Easy to make, freezes well and is packed with flavor.
Servings 6
Calories 196kcal
Ingredients
- 1 tablespoon olive oil
- 1/2 cup chopped white onion about 1/2 a medium
- 4 - 5 minced garlic cloves
- 2 1/2 cups cubed butternut squash 1 small
- 2 cups broccoli florets
- 1 cup chopped bell pepper about 1 whole
- 1 (15 oz) can diced tomatoes
- 1 (14.5 oz) can lite coconut milk
- 3 cups low sodium vegetable broth
- 1 (15 oz) can chickpeas
- 1 teaspoon cumin
- 3/4 teaspoon coriander
- 2 teaspoons curry
- 1/4 teaspoon cinnamon
- 1/2 teaspoon turmeric
- Salt + pepper to taste
- 1 cup chopped kale (optional)
- Cilantro to garnish
- serve with coconut lime quinoa
Instructions
- Heat the oil in a large saucepan or dutch oven. Add the onion and garlic and saute until fragrant, about 3 minutes. Add the squash, broccoli, pepper, and chickpeas, and saute for another 2 minutes.
- Pour in the tomatoes, coconut milk, broth, and spices and season with salt and pepper. Bring the mixture to a boil. Once boiling, turn down to a simmer and cover, cooking until squash is tender about 30 minutes.
- When ready to serve, stir in kale (if using) and transfer into bowls. Serve with coconut lime quinoa and garnish with cilantro.
Video
Nutrition
Calories: 196kcal | Carbohydrates: 29g | Protein: 6g | Fat: 6g | Saturated Fat: 4g | Sodium: 844mg | Potassium: 669mg | Fiber: 6g | Sugar: 6g | Vitamin A: 8890IU | Vitamin C: 92.2mg | Calcium: 116mg | Iron: 2.8mg