345 CaloriesDinner
Chickpea Coconut Curry
A creamy, comforting chickpea curry made with aromatic spices, rich crushed tomatoes, and light coconut milk, finished with fresh baby spinach.
4.8
30 min
14g Protein
Ingredients
3 servings- 2 cansChickpeas, drained and rinsed
- 1 can (14 oz)Lite coconut milk
- 1 can (14 oz)Crushed tomatoes
- 2 cupsFresh baby spinach
- 1 mediumYellow onion, chopped
- 3 Garlic cloves, minced
- 1.5 tbspCurry powder
- 1 tbspFresh ginger, grated
Instructions
1
Step 1
In a large pot, sauté the chopped onion, garlic, and ginger with a splash of water or oil until soft, about 4 minutes.
2
Step 2
Add curry powder and stir constantly for 1 minute until highly fragrant.
3
Step 3
Pour in the chickpeas, crushed tomatoes, and lite coconut milk. Bring to a boil.
4
Step 4
Reduce heat, cover, and let simmer for 15-20 minutes to allow the flavors to blend.
5
Step 5
Remove from heat, stir in the baby spinach until it wilts, and serve.
Chef's Tips & Notes
Pro Tips
- •Using lite coconut milk instead of full-fat coconut milk saves around 300 calories per can.
- •Serve over cauliflower rice to keep it low-carb and low-calorie.
- •Add diced bell peppers or cauliflower florets to increase volume.
Storage
Store in the refrigerator for up to 4 days.
Freezing
Curry freezes excellently for up to 3 months.
Meal Prep
Tastes even better the next day as the spices continue to infuse.
Nutrition Facts
Per serving (3 servings total)
345
Calories
Protein14g
Carbs42g
Fat15g
Fiber11g
