High-Fiber Vegetable Curry
A delicious and heart-healthy vegetable curry packed with fiber, plant-based proteins, and healthy fats to support a diet aimed at lowering high cholesterol.
Ingredients
- 1 tbsp coconut oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 inch ginger, grated
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1 tsp turmeric powder
- 1/2 tsp chili powder
- 1 can (400g) chickpeas, drained and rinsed
- 2 cups mixed vegetables (such as bell peppers, carrots, peas)
- 1 can (400g) diced tomatoes
- 1 can (400ml) coconut milk
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
In a large pot, heat coconut oil over medium heat. Add cumin seeds and sauté until fragrant.
Add chopped onion, garlic, and ginger. Sauté until onions are translucent.
Stir in coriander powder, turmeric powder, and chili powder. Cook for 1-2 minutes.
Add chickpeas, mixed vegetables, diced tomatoes, and coconut milk. Bring to a simmer and cook for 20-25 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) | 8 |
| Carbs (g) | 35 |
| Fiber (g) | 12 |
| Sugar (g) | 8 |
| Saturated fat (g) | 1 |
| Trans fat (g) | 0 |
| Sodium (mg) | 600 |
| Cholesterol | 0 |