Indian-Inspired Curry for Lowering Cholesterol
A delicious and heart-healthy curry recipe inspired by Indian flavors, designed to support a diet aimed at lowering high cholesterol. Packed with soluble fiber, plant-based proteins, and healthy fats.
Ingredients
- 1 tbsp coconut oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1-inch ginger, grated
- 1 tbsp curry powder
- 1 tsp turmeric powder
- 1 can (400g) chickpeas, drained and rinsed
- 1 can (400g) diced tomatoes
- 1 can (400ml) coconut milk
- 2 cups chopped vegetables (such as bell peppers, zucchini, and spinach)
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
In a large pot, heat coconut oil over medium heat.
Add chopped onion, garlic, and ginger. Saute until fragrant.
Stir in curry powder and turmeric powder, cook for another minute.
Add chickpeas, diced tomatoes, and coconut milk. Bring to a simmer.
Add chopped vegetables and season with salt and pepper. Cook until vegetables are tender.
Garnish with fresh cilantro and serve hot over brown rice or quinoa.
Estimated Nutrition
Per serving
| Calories | 300 |
| Protein (g) | 12 |
| Carbs (g) | 35 |
| Fiber (g) | 10 |
| Sugar (g) | 8 |
| Saturated fat (g) | 2 |
| Trans fat (g) | 0 |
| Sodium (mg) | 500 |
| Cholesterol | 0 |