Indian Vegetable Curry
A delicious and nutritious vegetable curry inspired by Indian cuisine, designed to support a diet aimed at lowering high cholesterol.
Ingredients
- 1 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tbsp ginger, grated
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp coriander
- 1/2 tsp cinnamon
- 1/4 tsp cayenne pepper
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (15 oz) diced tomatoes
- 2 cups mixed vegetables (such as bell peppers, zucchini, and carrots)
- 1 cup vegetable broth
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
In a large pan, heat olive oil over medium heat.
Add onion, garlic, and ginger. Cook until onion is translucent.
Stir in turmeric, cumin, coriander, cinnamon, and cayenne pepper. Cook for 1 minute.
Add chickpeas, diced tomatoes, mixed vegetables, and vegetable broth. Bring to a simmer.
Cover and cook for 20 minutes, or until vegetables are tender.
Season with salt and pepper to taste.
Garnish with fresh cilantro before serving.
Estimated Nutrition
Per serving
| Calories | 250 |
| Protein (g) | 12 |
| Carbs (g) | 30 |
| Fiber (g) | 8 |
| Sugar (g) | 6 |
| Saturated fat (g) | 1 |
| Trans fat (g) | 0 |
| Sodium (mg) | 500 |
| Cholesterol | 0 |