Chickpea and Vegetable Curry with Brown Rice

Ingredients

• 1 cup cooked brown rice
• 1 cup cooked chickpeas (or canned, drained and rinsed)
• 1 cup mixed vegetables (such as bell peppers, carrots, peas)
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1 green chili, finely chopped (optional)
• 1 teaspoon cumin seeds
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon garam masala
• 1 tablespoon tomato paste
• 1 cup coconut milk
• Fresh cilantro for garnish
• Salt to taste
• 1 tablespoon cooking oil

Nutritional Information

• Calories: 400
• Protein: 15g
• Fat: 10g
• Carbohydrates: 60g
• Fiber: 10g
• Micronutrients: Provides vitamin A, vitamin C, vitamin K, potassium, and magnesium.

Preparation

1. Heat cooking oil in a large skillet or pot over medium heat. Add cumin seeds and let them splutter.
2. Add chopped onions, minced garlic, grated ginger, and green chili (if using). Sauté until onions are translucent.
3. Add mixed vegetables and cook until slightly softened.
4. Stir in ground coriander, turmeric powder, and garam masala. Cook for another minute.
5. Add tomato paste and cooked chickpeas to the skillet. Mix well.
6. Pour in coconut milk and bring to a simmer. Let it cook for 10-15 minutes until vegetables are tender and the curry has thickened.
7. Season with salt to taste.
8. Serve the chickpea and vegetable curry hot with cooked brown rice.
9. Garnish with fresh cilantro before serving.