easy and healthy almond chickpea vegetable curry
This easy and healthy almond chickpea vegetable curry is the perfect vegan weeknight dinner recipe. Full of flavors, vitamins, and super delicious.
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.
what vegetables to use
chickpea recipe are broccoli, carrots, green beans, or spinach.
how to store this simple vegan weeknight dinner
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
Ingredients for the recipe:
|1||red bell pepper|
|1||yellow bell pepper|
|some olive oil (or any oil of your choice)|
- 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.
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