Quick and Healthy Dinner Recipes to Kickstart your New Year's Resolutions

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Chickpea Curry

This nourishing dish brings together tender chickpeas, aromatic curry spices, and a creamy coconut milk sauce. Paired with roasted vegetables and basmati rice, it’s a wholesome, flavor-packed meal making it the perfect meal to start the new year off right!

Ingredients (for 4 servings):

For the Curry:

• 1 tbsp coconut oil
• 1 onion, diced
• 3 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 1 tbsp curry powder
• 1/2 tsp ground cumin
• 1/2 tsp turmeric
• 1/4 tsp cayenne pepper (optional, for heat)
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) coconut milk
• 1 cup diced tomatoes
• 1 tsp garam masala
• Salt and pepper, to taste

For the Sides:

• 1 cup basmati rice
• 1 cup broccoli florets
• 1 cup cauliflower florets
• 1 cup kale, chopped
• 1 tbsp olive oil
• Salt and pepper, to taste

Instructions:

1. Cook the basmati rice according to package instructions. Set aside and keep warm.
2. Preheat your oven to 400°F (200°C). Toss the broccoli, cauliflower, and kale with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 15-20 min. until tender and lightly browned.
3. Heat coconut oil in a large skillet over medium heat. Sauté the onion for 5-7 min. until softened. Add garlic and ginger, cooking for 1 min until fragrant.
4. Stir in the curry powder, cumin, turmeric, and cayenne pepper (if using). Cook for 1 min. to toast the spices.
5. Add the chickpeas, coconut milk, diced tomatoes, and garam masala. Stir well and bring to a simmer. Reduce the heat and cook for 10-15 min., allowing the flavors to blend Season with salt and pepper to taste.
6. Serve the chickpea curry over a bed of basmati rice. Top with the roasted vegetables.
7. Sprinkle with fresh cilantro or a squeeze of lime for extra flavor.