Tuscan Curry with Roasted Vegetables and Chickpeas
This delightful and aromatic recipe unites the authentic flavors of Italian cuisine with a tantalizing hint of Indian zest. Vibrant, zesty, and remarkably fulfilling, the Tuscan Curry with Roasted Vegetables and Chickpeas is your ideal health-conscious comfort food. Bursting with fiber and protein-rich chickpeas, a kaleidoscope of oven-roasted vegetables, and a fragrantly spiced Indian curry sauce, it has exactly 100 calories per serving. Gather your ingredients, the culinary journey from Tuscany to India is about to begin!
Ingredients
1. 1 cup mixed vegetables (Bell Pepper, Zucchini, Broccoli, Cherry Tomatoes & Eggplant)
2. 1/4 cup boiled Chickpeas
3. 1 tsp Olive Oil
4. For curry: 2 tbsp Tomato Paste, 1/4 tsp Cumin Seeds, 1/4 tsp Coriander Seeds, 1/4 tsp Turmeric Powder, 1 tsp Garam Masala, Salt to taste
Recipe
1. Preheat your oven to 200°C. In a bowl, mix the chopped vegetables, olive oil. Season with salt and pepper. Roast on a baking sheet for about 15-20 minutes until tender and slightly crisp.
2. Cook chickpeas in boiling water until soft. Drain and set aside.
3. Meanwhile, roast cumin and coriander seeds, grind them into a powder. Combine this with the tomato paste, turmeric powder, garam masala, and cook until the paste thickens.
4. Toss the roasted vegetables and cooked chickpeas in the curry sauce ensuring they are evenly coated.
5. Serve this enticing Tuscan Curry with Roasted Vegetables and Chickpeas immediately and enjoy the warmth of Italian-Indian fusion in your bowl!
