easy and healthy almond chickpea vegetable curry

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This easy and healthy almond chickpea vegetable curry is the perfect vegan weeknight dinner recipe. Full of flavors, vitamins, and super delicious.

I look forward to our vegan weeknights. These are the days when I make sure to add a lot of vegetables to our unique dishes and make them extra delicious. Actually, I have to because I have two very honest toddlers at home. They love vegetables but of course not all of them. Like we do, they eat with their eyes, so these are the times when I make the meal extra colorful and simply aesthetically pleasant.

ingredients for the easy and healthy almond chickpea vegetable curry

Chickpeas.
Our source of protein in this meal. But chickpeas can do so much more than provide you with protein, they have an extraordinary nutritional profile. They contain a good amount of Fiber, Folate, Manganese, and Copper. Because of the protein and fiber, you might feel full for a long time, which is what we want.
Zucchini.
I love to use different colors. Summer squash is a perfect source of fiber, vitamins, minerals, and antioxidants. You can read more about the health benefits of zucchini here
Eggplants.
are another good source of antioxidants such as Vitamin A and C.
Mushrooms.
are a good source of vitamin D, decrease the risk of cancer, protect brain health, and stimulate a healthier gut.
Onion.
White or red you choose!
Garlic.
Fresh smashed Garlic for the best flavor.
Cilantro.
Fresh Cilantro harmonizes well with the other ingredients.
Bell Pepper.
Make it colorful and use different colors.
Parsley.
You can chop the herbs for a smoother and more colorful look.
Tomato paste.
High-quality organic Tomato paste.
Spices.
Cumin, Cayenne pepper, ginger powder and thyme.
Almond butter.
A rich in nutrient ingredients, which makes the dish super creamy and gives it a slightly sweet taste.

chickpea curry recipe with vegetables and almond butter

what vegetables to use

You can add more vegetables if you feel like it. Other vegetables that fit perfectly in this

chickpea recipe are broccoli, carrots, green beans, or spinach

how to store this simple vegan weeknight dinner

The almond chickpea curry can be stored in containers. If you’re putting it hot in the container, wait until it’s cold before putting the lid on.
After it cools off you can put it in the fridge for about 4 days. I would recommend adding some caraway seeds to avoid bloating.

what sides to use

The amazing thing about this dish is that you can eat it with so many different side dishes, like bread, potatoes, glass noodles, couscous, or my favorite simple white rice.

Preptime: 5min

Cooktime: 15min

Waittime:0

Totaltime:20min

Ingredients for the recipe:

500g	chickpeas
1	eggplant
1	zucchini
1	red bell pepper
1	yellow bell pepper
200g	mushrooms
1	onion
2	garlic cloves
3tbsp	tomato paste
500ml	water
3tsp	almond butter
0.5handful	cilantro
0.5handful	parsley
2tsp	cumin
1tsp	ginger powder
1tsp	cayenne pepper
1tsp	thyme
	salt
	some olive oil (or any oil of your choice)

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If you’re planning to eat the healthy chickpea curry with rice, than this is the right time to cook the rice.
Wash the vegetables.
Cut the Zucchinis into rings. The mushrooms and bell pepper in slices and the eggplant into cubes.
Peel and chop the onion.
Peel and mash the garlic cloves.
Put a pan on medium-high heat and add some oil to it.
Saute the onion for about a minute.
Add the mashed garlic cloves and saute for about 30 seconds.
Add the vegetables and let it cook for about 3 minutes. Don’t forget to stir it.
Add the Tomato paste and let it cook for 2 minutes.
Add water and stir it. Let it cook for about 5 minutes.
When the water is boiling add the chopped herbs and almond butter.
Add the spices and let it cook for 5 minutes.
ENJOY!

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