Quick Chickpea And Spinach Coconut Curry 1771028083945 Hb5e
A vibrant, creamy plant-based curry that combines fiber-rich chickpeas and fresh spinach in a fragrant coconut milk broth.
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Ingredients
- 2 cans (15 oz) Chickpeas (garbanzo beans), drained and rinsed
- 5 ounces Fresh baby spinach
- 1 can (13.5 oz) Full-fat coconut milk
- 1 medium Yellow onion, finely diced
- 3 cloves Garlic, minced
- 1 tablespoon Fresh ginger, grated
- 2 tablespoons Yellow curry powder
- 1 tablespoon Coconut oil
- 0.5 cup Vegetable broth
- 1 tablespoon Lime juice
- 1 teaspoon Salt and black pepper(optional)
Instructions
- 1
Heat the coconut oil in a large skillet or pot over medium heat.
- 2
Add the diced onion and sauté for 5 minutes until translucent and soft.
- 3
Stir in the minced garlic, grated ginger, and curry powder, cooking for 1 minute until fragrant.
- 4
Add the chickpeas and stir to coat them thoroughly in the spice mixture.
- 5
Pour in the coconut milk and vegetable broth, bringing the mixture to a gentle simmer.
- 6
Let the curry simmer for 10 minutes to allow the flavors to meld and the sauce to thicken slightly.
- 7
Stir in the fresh baby spinach one handful at a time until wilted and bright green.
- 8
Remove from heat, stir in the lime juice, and season with salt and pepper to taste.
Nutrition per Serving
345
Calories
12g
Protein
38g
Carbs
19g
Fat
9g
Fiber
4g
Sugar
620mg
Sodium
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