This hearty, nutrient-packed curry is quick, easy, and perfect for busy weeknights. It’s loaded with plant-based protein, iron-rich spinach, and flavorful spices. Great for meal prep or a comforting dish
Ingredients:
Serves: 4
2 cups canned chickpeas, drained and rinsed
2 cups fresh spinach
1 medium onion, finely chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 can (14 oz) coconut milk (light or full-fat)
1 can (14 oz) diced tomatoes
2 tablespoons olive oil (or coconut oil)
1 tablespoon curry powder
1 teaspoon ground cumin
1 teaspoon turmeric powder
1 teaspoon paprika
1/2 teaspoon chili powder (optional)
1/2 teaspoon salt (adjust to taste)
Juice of 1/2 lemon
Fresh cilantro for garnish
Instructions:
1. Prep the Base:
Heat oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent (about 3–4 minutes). Add garlic and ginger, and sauté for another minute.
2. Toast the Spices:
Add curry powder, cumin, turmeric, paprika, and chili powder (if using) to the pan. Stir continuously for about 1 minute to release the spices’ aroma.
3. Build the Sauce:
Add the diced tomatoes and coconut milk to the skillet. Stir well and let the mixture simmer for 5 minutes.
4. Add Chickpeas and Spinach:
Stir in the chickpeas and let them simmer for 8–10 minutes to absorb the flavors. Add the fresh spinach and cook until wilted (about 2 minutes).
5. Finish:
Squeeze lemon juice over the curry and stir. Adjust seasoning with more salt if needed.
6. Serve:
Serve hot with basmati rice, naan, or quinoa. Garnish with fresh cilantro for added flavor.
Nutrition Information (Per Serving):
Calories: 320
Protein: 12g
Carbohydrates: 34g
Fiber: 9g
Fat: 15g
Iron: 5mg
Vitamin C: 20mg
Calcium: 80mg
Good For:
Post-workout meals: High protein and iron content to refuel and recover.
Busy weeknights: Ready in under 30 minutes and great for meal prep.
Vegan diets: A nutrient-rich meal packed with plant-based goodness.
Gut health: Fiber-rich chickpeas support digestion.
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