Servings: 4 servings
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes
Ingredients
- 1 tablespoon Coconut oil
- 1 Onion, chopped
- 3 Garlic cloves, minced
- 1 tablespoon Ginger, grated
- 1 tablespoon Curry powder
- 1/2 teaspoon Ground turmeric
- 1/4 teaspoon Cayenne pepper
- 1 can (15 oz) Chickpeas, drained and rinsed
- 2 cups Mixed vegetables (such as cauliflower, broccoli, and bell peppers)
- 1 can (14 oz) Diced tomatoes
- 1/2 cup Vegetable broth
- 1/4 cup Coconut cream
- Salt and pepper, to taste
- Fresh cilantro for garnish
Instructions
- Heat coconut oil in a large skillet over medium heat. Add onion and cook until softened about 5 minutes.
- Add garlic, ginger, curry powder, turmeric, and cayenne pepper to the skillet. Cook for 1-2 minutes until fragrant.
- Add chickpeas and mixed vegetables to the skillet, and stir to coat with the spices. Cook for 3-4 minutes until the vegetables are slightly softened.
- Add diced tomatoes and vegetable broth to the skillet, and bring to a simmer. Cover and cook for 10-15 minutes until the vegetables are tender.
- Stir in coconut cream and season with salt and pepper to taste.
- Garnish with fresh cilantro and serve hot.
Other Low-Carb Vegetarian Recipes
Nutrition Facts
Calories: 241 kcal
Fat: 11g
Saturated Fat: 7g
Carbohydrates: 28g
Fiber: 9g
Sugar: 10g
Protein: 9g
Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API that recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
How to Store the Low-Carb Chickpea and Vegetable Curry
To prevent bacterial growth, ensure the leftovers are stored in an airtight container or tightly wrapped in plastic wrap. It should be eaten within 3 to 4 days to ensure that it is safe to consume.