Indian Spiced Vegetablele
A flavorful and heart-healthy Indian-inspired vegetable dish rich in soluble fiber, plant-based proteins, and healthy fats.
Ingredients
- 1 cup of chickpeas, cooked
- 2 cups of mixed vegetables (such as bell peppers, zucchini, and carrots)
- 1 onion, diced
- 2 cloves of garlic, minced
- 1 tsp of ginger, grated
- 1 tsp of turmeric
- 1 tsp of cumin
- 1 tsp of coriander
- 1/2 tsp of cinnamon
- 1/2 tsp of cayenne pepper (optional)
- 1 cup of vegetable broth
- 1/4 cup of coconut milk
- 2 tbsp of olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
In a large pan, heat olive oil over medium heat.
Add the diced onion and cook until translucent.
Add the garlic, ginger, and spices (turmeric, cumin, coriander, cinnamon, cayenne pepper) and cook for another 2 minutes.
Add the mixed vegetables and chickpeas to the pan, stirring to coat them with the spices.
Pour in the vegetable broth and coconut milk, season with salt and pepper, and bring to a simmer.
Cover and cook for 15-20 minutes until the vegetables are tender.
Garnish with fresh cilantro before serving.
Serve hot with brown rice or quinoa for a complete meal.
Estimated Nutrition
Per serving
| Calories | 250 |
| Protein (g) | 12 |
| Carbs (g) | 35 |
| Fiber (g) | 8 |
| Sugar (g) | 5 |
| Saturated fat (g) | 1 |
| Trans fat (g) | 0 |
| Sodium (mg) | 500 |
| Cholesterol | 0 |