Chickpea and Spinach Curry with Coconut

This Chickpea and Spinach Curry with Coconut is a vibrant and nourishing dish that combines the earthiness of chickpeas with the freshness of spinach and the creaminess of coconut milk. It’s a perfect late-night meal that satisfies both hunger and health.

Ingredients

• Canned chickpeas - 400 grams, drained and rinsed
• Fresh spinach - 150 grams, washed and chopped
• Coconut milk - 200 ml
• Onion - 1 medium, finely chopped
• Garlic - 2 cloves, minced
• Ginger - 1 tablespoon, grated
• Curry powder - 1 tablespoon
• Cumin - 1 teaspoon
• Olive oil - 1 tablespoon
• Vegetable broth - 100 ml
• Salt - to taste
• Black pepper - to taste
• Lime - 1, juiced
• Fresh cilantro - for garnish

Steps

1. Heat olive oil in a medium saucepan over medium heat.
2. Add the chopped onion and sauté until translucent, about 5 minutes.
3. Stir in minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
4. Add the curry powder and cumin, stirring well to coat the onion mixture, and cook for another minute.
5. Pour in the vegetable broth and coconut milk, bringing the mixture to a gentle simmer.
6. Add the drained chickpeas and chopped spinach, mixing well and cooking for about 10-15 minutes until the spinach is wilted and the curry is heated through.
7. Season with salt, black pepper, and lime juice to taste.
8. Serve hot, garnished with fresh cilantro.

Nutrition

• Calories: 350
• Protein: 12 g
• Carbs: 45 g
• Fiber: 10 g
• Sugar: 5 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 16 g
• Saturated Fat: 10 g
• Unsaturated Fat: 6 g
• Water: 0.5 L

Health Benefits

• Rich in plant-based protein from chickpeas.
• High in fiber, promoting digestive health.
• Contains essential vitamins and minerals from spinach.
• Coconut milk provides healthy fats that can support heart health.

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