Spicy Chickpea and Spinach Curry
A hearty and flavorful vegetarian curry packed with protein-rich chickpeas and nutrient-dense spinach, perfect for a comforting dinner.
10 min
Prep
25 min
Cook
4
Serves
320
Calories
Macros · per serving
10g protein
40g carbs
15g fat
Ingredients
For 4 servings
- 2 tablespoons olive oil
- 1 onion
- 3 cloves garlic
- 1 tablespoon ginger
- 2 cups canned chickpeas
- 4 cups spinach
- 1 cup canned tomatoes
- 1 cup coconut milk
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon salt
- black pepper — to taste
- 1 teaspoon red chili flakes
- 1/4 cup fresh cilantro
- 1 tablespoon lemon juice
Instructions
- 1
Heat olive oil in a large pan over medium heat.
- 2
Chop the onion finely and sauté until translucent, about 3-4 minutes.
- 3
Mince garlic and ginger, add to the pan, and cook for another 2 minutes.
- 4
Rinse the canned chickpeas under cold water and drain.
- 5
Add curry powder, cumin, coriander, and red chili flakes to the pan, and stir for 1 minute until fragrant.
- 6
Add canned tomatoes and coconut milk to the pan, stirring to combine.
- 7
Add the chickpeas and simmer on low heat for 10 minutes.
- 8
Stir in the spinach and continue to cook until wilted, about 3-4 minutes.
- 9
Season with salt, black pepper, and lemon juice to taste.
- 10
Garnish with fresh cilantro before serving.
Cook it this week.
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