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Recovery
Vegetable & chickpea curry
Turmeric and ginger make this an actively anti-inflammatory meal. Comforting and satisfying.
Prep time
30 min
Servings
2
Difficulty
medium
Calories
605 kcal
Nutrition facts
- Calories
- 605 kcal
- Protein
- 18 g
- Carbs
- 47 g
- Fat
- 39 g
- Fiber
- 12 g
For 2 servings
Ingredients
- 1 canCooked chickpeas
- 1Zucchini, diced
- 1Red bell pepper, diced
- 1 can (400ml)Coconut milk
- 2 tspCurry powder
- 1 tspTurmeric
- Basmati riceTo serve
Steps
- 1
Sauté the vegetables in a pan for 5 min.
- 2
Add the spices and stir for 30 sec.
- 3
Add the chickpeas and coconut milk. Simmer for 15 min.
- 4
Serve over cooked basmati rice.
Tip
To lighten: 200mL coconut milk instead of 400mL, or use the light version (~-180 kcal).
Tags
vegananti-inflammatorymeal prep