Chickpea Coconut Curry
A quick and easy chickpea coconut curry that's low in calories and high in protein, perfect for a satisfying meal in under 20 minutes.
5 min
Prep
15 min
Cook
4
Serves
350
Calories
Macros · per serving
31g protein
42g carbs
13g fat
Ingredients
For 4 servings
- 3 cups canned chickpeas
- 1 cup coconut milk
- 1 onion
- 3 cloves garlic
- 1 tablespoon ginger
- 2 tablespoons curry powder
- 4 cups spinach
- 1 tablespoon olive oil
- salt — to taste
- black pepper — to taste
- 1 lime
- 1 cup cilantro
Instructions
- 1
Drain and rinse the canned chickpeas and set aside.
- 2
Chop the onion, garlic, and ginger finely.
- 3
Heat olive oil in a large pan over medium heat.
- 4
Add the onion, garlic, and ginger and sauté until the onion is translucent.
- 5
Stir in the curry powder and cook for another minute until fragrant.
- 6
Add the chickpeas and coconut milk to the pan and stir to combine.
- 7
Season with salt and black pepper to taste.
- 8
Bring the mixture to a simmer and cook for 5 minutes.
- 9
Add the spinach and cook until just wilted.
- 10
Squeeze lime juice over the curry and stir in chopped cilantro before serving.
Cook it this week.
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