Description
A comforting and flavorful dish made with chickpeas, spinach, and coconut milk, perfect for any occasion.
Ingredients
Scale
- 1 tablespoon coconut oil (or vegetable oil)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon turmeric powder
- 1 can (14 oz) coconut milk
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 cups fresh spinach, washed and roughly chopped
- 1 tablespoon soy sauce (or tamari for gluten-free)
- Salt and pepper to taste
Instructions
- Prepare all ingredients by chopping onion, mincing garlic, grating ginger, and rinsing chickpeas.
- In a large skillet, heat coconut oil over medium heat and sauté the onion until translucent.
- Add minced garlic and grated ginger, cooking for an additional 1-2 minutes.
- Stir in curry powder, ground cumin, and turmeric, cooking for 1 minute.
- Pour in coconut milk and bring to a gentle simmer.
- Add chickpeas and let the curry simmer for about 10 minutes.
- Stir in fresh spinach and soy sauce, cooking for an additional 2-3 minutes.
- Season with salt and pepper, then serve warm with rice or naan, garnished with cilantro and red chili flakes.
Notes
- Rinse canned chickpeas to remove excess sodium.
- Use full-fat coconut milk for a creamier texture.
- Adjust spice levels according to your taste.
- Feel free to add extra vegetables for more nutrition.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Keywords: Curry, Chickpeas, Coconut, Vegan, Healthy, Quick Meal