Description
A flavorful chickpea and spinach coconut curry that is easy to make.
Ingredients
Scale
- 1 can chickpeas, drained and rinsed
- 2 cups fresh spinach
- 1 can coconut milk
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 2 tablespoons curry powder
- 1 tablespoon olive oil
- Salt to taste
Instructions
- Heat olive oil in a pan over medium heat.
- Add onion, garlic, and ginger. Sauté until the onion is translucent.
- Stir in curry powder and cook for 1 minute.
- Add chickpeas and coconut milk. Bring to a simmer.
- Add spinach and cook until wilted.
- Season with salt and serve hot.
Notes
- Serve with rice or bread.
- Adjust spices to your taste.
- Store leftovers in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 13g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Chickpea, Spinach, Coconut, Curry