You are currently viewing CHICKLPEA AND SPINACH SALAD WITH LIME CILANTRO DRESSING

CHICKLPEA AND SPINACH SALAD WITH LIME CILANTRO DRESSING

CHICKLPEA AND SPINACH SALAD WITH LIME CILANTRO DRESSING

CHICKLPEA AND SPINACH SALAD WITH LIME CILANTRO DRESSING

5/5

Chickpea and Vegetable Curry with Quinoa is a nutritious and flavorful Indian-inspired dish that combines protein-rich chickpeas, a variety of vegetables, and aromatic spices. This recipe is not only delicious but also suitable for Indian weight loss diets as it is packed with wholesome ingredients and provides a balanced meal.

INGREDIENTS

  • 1 cup quinoa
  • 1 can (400g) chickpeas, drained and rinsed
  • 2 tablespoons oil
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1-inch ginger, grated
  • 1 green chili, finely chopped (optional)
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander powder
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon garam masala
  • 1 cup mixed vegetables (such as carrots, bell peppers, peas), diced
  • 1 cup spinach, chopped
  • 1 cup coconut milk
  • Salt to taste
  • Fresh coriander leaves for garnish

INSTRUCTIONS

  1. Rinse the quinoa under cold water until the water runs clear. Cook the quinoa according to the package instructions and set aside.
  2. Heat oil in a large pan over medium heat.
  3. Add the cumin seeds and let them sizzle for a few seconds until fragrant.
  4. Add the chopped onion to the pan and sauté until translucent.
  5. Stir in the minced garlic, grated ginger, and chopped green chili. Sauté for another minute.
  6. Add the coriander powder, turmeric powder, and garam masala to the pan. Stir to coat the onions and spices.
  7. Add the mixed vegetables to the pan and cook for a few minutes until slightly tender.
  8. Add the chickpeas to the pan and mix well with the vegetables and spices.
  9. Pour in the coconut milk and bring the mixture to a simmer.
  10. Add the chopped spinach to the pan and cook until wilted.
  11. Season with salt to taste and let the curry simmer for a few more minutes to allow the flavors to meld together.
  12. Serve the chickpea and vegetable curry over cooked quinoa.
  13. Garnish with fresh coriander leaves before serving.

TIPS

  1. Customize the vegetables in the curry according to your preference. Feel free to add or substitute with your favorite vegetables like cauliflower, zucchini, or broccoli.
  2. Adjust the spice level by adding more or less green chili or chili powder to suit your taste.
  3. For added creaminess, you can stir in a tablespoon of yogurt or coconut cream towards the end of cooking.
  4. If you prefer a thicker consistency, you can mash some of the chickpeas with the back of a spoon to thicken the curry.
  5. Serve the Chickpea and Vegetable Curry with a side of salad or steamed vegetables for a complete and satisfying meal.

NUTRITION VALUE

  • Calories: Approximately 350 per serving
  • Fat: 12g
  • Carbohydrates: 48g
  • Protein: 12g
  • Fiber: 10g

Related posts:

VEGETABLE KHICHDI WITH CUCUMBER RAITA RECIPEVEGETABLE KHICHDI WITH CUCUMBER RAITA RECIPE LENTIL AND VEGETABLE STIR-FRY WITH BROWN RICE RECIPELENTIL AND VEGETABLE STIR-FRY WITH BROWN RICE RECIPE CHICKPEA AND VEGETABLE STIR FRY WITH QUINOACHICKPEA AND VEGETABLE STIR FRY WITH QUINOA MUSHROOM AND SPINZCH SOUP WITH BROWN RICE RECIPEMUSHROOM AND SPINZCH SOUP WITH BROWN RICE RECIPE

Leave a Reply