Description
A delicious and nutritious chickpea spinach coconut curry.
Ingredients
Scale
- 1 can chickpeas, drained and rinsed
- 2 cups fresh spinach
- 1 can coconut milk
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons curry powder
- 1 tablespoon olive oil
- Salt to taste
- Black pepper to taste
Instructions
- Heat olive oil in a pot over medium heat.
- Add onion, garlic, and ginger. Sauté until onion is translucent.
- Stir in curry powder and cook for another minute.
- Add chickpeas and coconut milk. Stir well.
- Bring to a simmer and cook for 10 minutes.
- Add spinach and cook until wilted.
- Season with salt and pepper to taste.
- Serve hot with rice or bread.
Notes
- Adjust spices according to your taste.
- Serve with naan or rice for a complete meal.
- This dish can be refrigerated for up to three days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
Keywords: chickpea spinach coconut curry