Description
A delightful Chickpea Spinach Curry, combining plant-based protein, vivid greens, and rich coconut milk for a quick weeknight dinner.
Ingredients
Scale
- 2 cups chickpeas (canned or cooked)
- 4 cups fresh spinach
- 1 can coconut milk
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 inch ginger, grated
- 1 teaspoon cumin
- 1 teaspoon turmeric
- Salt to taste
- 2 tablespoons oil
Instructions
- Heat 2 tablespoons of oil in a large pan over medium heat.
- Add the chopped onion and sautรฉ until it turns golden brown.
- Stir in the minced garlic and grated ginger, cooking for about another minute.
- Sprinkle in the cumin and turmeric, cooking until fragrant.
- Add the chickpeas to the pan, cooking for 2-3 minutes.
- Pour in the coconut milk and gently fold in the spinach.
- Let the mixture simmer for 10 minutes.
- Season with salt to taste and serve warm.
Notes
Serve with rice or naan for a complete meal. Can top with toasted almonds or fresh cilantro for added flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg