Description
This chickpea curry is a delightful blend of aromatic spices and creamy coconut milk, offering a satisfying meal that’s quick to prepare and packed with nutrition.
Ingredients
Scale
- Key Ingredients:
- 2 cans (15 oz each) canned chickpeas, drained and rinsed
- 1 can (13.5 oz) full-fat coconut milk
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 inch fresh ginger, grated
- 2 tbsp curry powder
- 2 cups fresh or frozen spinach
- Olive oil for sautéing
- Salt and pepper to taste
Instructions
- Instructions:
- 1. In a large pot over medium heat, add olive oil. Once hot, sauté the chopped onion until translucent (about 5 minutes).
- 2. Stir in the minced garlic and grated ginger; sauté for another minute until fragrant.
- 3. Sprinkle in the curry powder and stir well; let it cook for about 2 minutes to bloom the spices.
- 4. Add the coconut milk and rinsed chickpeas; stir until combined for a creamy texture.
- 5. Allow the mixture to simmer on low heat for 10 minutes to meld flavors.
- 6. Fold in the spinach just before serving until wilted.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 4g
- Sodium: 400mg
- Fat: 16g
- Saturated Fat: 14g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg