One-Pot Chickpea and Vegetable Curry

Luke Coutinho (Designed by Priyanka Vithlani, Meal Planning Analyst)
You are looking for a delicious and hassle-free way to spice up your weekday lunch? Packed with aromatic spices, veggies, and protein-rich chickpeas, this savory and satisfying dish is sure to become a new staple in your kitchen. Plus, with everything cooked in a single pot, cleanup is a breeze. So why not give it a try and savor the exotic flavors right away?
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Lunch
Cuisine Indian
Servings 2
Calories 190 kcal

Ingredients
  

  • ½ tbsp cold pressed avocado oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tbsp grated ginger
  • 1 bell pepper, chopped
  • 2 carrots, chopped
  • 1 zucchini, chopped
  • 1 cup chickpeas, presoaked and pressure cooked
  • ½ cup diced tomatoes
  • ½ tbsp curry powder
  • 1 tsp cumin
  • 1 tsp coriander powder
  • 1/2 tsp turmeric
  • Salt and pepper, to taste
  • 2 cups vegetable broth
  • 1/2 cup red rice/ sona masuri rice

Optional toppings:

  • chopped cilantro, and pumpkin seeds

Instructions
 

  • In a large pot, heat the oil and add the onion, garlic, and ginger and cook until fragrant.
  • Add the bell pepper, carrots, and zucchini and cook for a few minutes, until the vegetables are slightly softened.
  • Add the chickpeas, diced tomatoes, curry powder, cumin, coriander powder, turmeric, salt, and pepper to the pot.
  • Pour the vegetable broth into the pot and bring the mixture to a boil.
  • Add the rice to the pot cover and cook for 30-40 minutes, until the rice is cooked through.
  • Serve the curry hot, topped with chopped cilantro and pumpkin seeds to garnish

Recipe tips and variations

  • One can use kala chana /black-eyed peas/mushrooms too in place of the chickpeas.

Notes

  • Chickpeas are high in fiber and an excellent source of plant-based protein, making them a great option for vegetarians.
  • Chickpeas are loaded with essential vitamins and minerals, such as vitamin C, vitamin K, folate, iron, and potassium.
  • The spices used in curries, such as turmeric, cumin, and coriander, contain anti-inflammatory properties that can help reduce inflammation in the body and prevent chronic diseases.
Related Links for the products 
 

Nutrition

Calories: 190kcalCarbohydrates: 16gProtein: 6.8gFat: 4.6g
Keyword traditional
Tried this recipe?Let us know how it was!

One-Pot Chicken and Vegetable Curry

Luke Coutinho (Designed by Priyanka Vithlani, Meal Planning Analyst)
You are looking for a flavorful and fuss-free lunch that can be made in a single pot? With tender chicken, hearty vegetables, and millet this one-pot chicken can be customized with various spices and ingredients to suit different tastes, making it a versatile and satisfying dish for any occasion.
Print Recipe
Prep Time 20 minutes
40 minutes
Total Time 1 hour
Course Lunch
Cuisine Indian
Servings 2
Calories 224 kcal

Ingredients
  

  • ½ tbsp cold pressed Sesame oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 500 gms boneless, skinless chicken breasts, cut into bite-sized pieces( organic and hormone-free).
  • 1 red bell pepper, chopped
  • 1 zucchini, chopped
  • 1 cup broccoli and peas
  • 1 cup little millet, rinsed and drained
  • 2 cups chicken broth
  • ½ tbsp chili powder
  • 1 tsp cumin
  • Salt and pepper, to taste

Optional toppings:

  • chopped cilantro, sliced avocado

Instructions
 

  • In a large pot, heat the oil and add the onion and garlic and cook until fragrant.
  • Add the chicken to the pot and cook fir 5 to 7 minutes.
  • Add the red bell pepper, zucchini, broccoli, and peas to the pot and stir to combine.
  • Add the little millet, chicken broth, chili powder, cumin, salt, and pepper to the pot. Stir to combine.
  • Bring the mixture to a boil and cook for 20 to 30 minutes, until the little millet is cooked through.
  • Serve with chopped cilantro and sliced avocado.

Recipe tips and variations

  • Use vegetable broth/chicken broth or water as a base for the curry sauce to enhance the flavor of the vegetables and chicken.
  • We can replace the Chicken with an A2 paneer for vegetarian options.

Notes

  • Using organic chicken makes the dish nourishing and is packed with a range of macro and micronutrients, including protein, fiber, B vitamins, vitamin C, and amino acids.
  • Millet has more polyphenols when compared to rice and other grains and is safe for people with diabetes.
  • It is rich in magnesium and niacin and aids heart health.
Related links for the products 

Nutrition

Calories: 224kcalCarbohydrates: 167gProtein: 10.8gFat: 11.7g
Keyword traditional
Tried this recipe?Let us know how it was!