Creamy Chickpea & Spinach Coconut Curry
A nourishing 25-minute plant-based dinner combining hearty chickpeas, fresh spinach, tomatoes, and aromatic curry spices in velvety coconut milk.
Prep Time
10 mins
Cook Time
20 mins
Total Calories
158 kcal
Plant Protein
5.8g
Ingredients Checklist
Send to List →- 2 cans (800g)
- 1 can (400ml)
- 1 tbsp
🍳 Equipment Needed:
Step-by-Step Instructions
- 1
In a Dutch oven or large pan, heat coconut oil over medium heat. Sauté diced onion for 4 minutes until translucent. Add garlic, ginger, curry powder, ground cumin, and garam masala; stir for 1 minute.
- 2
Add canned crushed tomatoes, chickpeas, and coconut milk. Season with salt and pepper. Bring to a gentle boil, then simmer on medium-low for 15 minutes to thicken.
- 3
Fold in fresh baby spinach leaves in batches. Cook for 2 minutes until wilted. Stir in fresh lime juice and serve with basmati rice or naan.
Nutrition Breakdown (per 100g)
Micronutrient Breakdown →5.8g
Protein
15.2g
Carbs
8.9g
Fat
4.6g
Fiber