Chickpea Coconut Curry
A creamy, spiced chickpea curry simmered in a rich coconut sauce — hearty, low-carb, and ready in 30 minutes.
Total
30 min
Prep
10 min
Cook
20 min
Serves
3
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Recipe serves 3
Ingredients
- 2 cans (15 oz each) drained Chickpeas
- 1 can (13.5 oz) Coconut milk
- 1/2 cup Broth
- 2 sliced Carrots
- 1 diced Onion
- 3 cloves minced Garlic
- 2 tbsp Curry powder
- 1 tbsp grated Ginger(optional)
- 2 cups Baby spinach(optional)
- 1 tbsp Olive oil
Instructions
- 1
Heat oil in a skillet and sauté onion, garlic, and ginger until fragrant.
- 2
Stir in curry powder and cook 30 seconds.
- 3
Add carrots, chickpeas, coconut milk, and broth; simmer 15 minutes.
- 4
Stir in spinach until wilted, season with salt, and serve hot.
Nutrition per serving
Calories
430
22% of a 2,000 kcal day
| Protein | 14 g |
| Carbohydrate | 32 g |
| Fat | 28 g |
| Fiber | 10 g |
| Sugar | 6 g |
| Sodium | 580 mg |
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