Chickpea and Spinach Curry with Lentils and Spinach and Chickpeas and Lentils and Spinach and Lentils and Spinach and Lentils and Spinach and Lentils and Spinach and Lentils

This Chickpea and Spinach Curry is a vibrant and hearty dish that combines protein-rich lentils and chickpeas with fresh spinach, all simmered in a fragrant coconut curry sauce. Perfect for a healthy late-night meal, it delivers comfort and nourishment in every bite.

Ingredients

• Chickpeas - 1 cup (cooked)
• Lentils - 1/2 cup (dry)
• Fresh spinach - 2 cups (packed)
• Coconut milk - 1 cup
• Onion - 1 medium (chopped)
• Garlic - 3 cloves (minced)
• Ginger - 1 inch (grated)
• Curry powder - 2 teaspoons
• Cumin - 1 teaspoon
• Olive oil - 2 tablespoons
• Vegetable broth - 1 cup
• Salt - to taste
• Black pepper - to taste
• Lemon juice - 1 tablespoon

Steps

1. Rinse the lentils under cold water and then cook them in a saucepan with 1 cup of vegetable broth for about 15-20 minutes until tender. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add chopped onion and sauté for 5 minutes until soft.
3. Stir in minced garlic and grated ginger, cooking for another minute until fragrant.
4. Add curry powder and cumin to the skillet, stirring well to coat the onions, and cook for an additional minute.
5. Pour in the coconut milk and stir until combined, bringing the mixture to a gentle simmer.
6. Add cooked chickpeas, cooked lentils, and fresh spinach to the skillet. Stir well and let it simmer for about 5-7 minutes until the spinach is wilted and everything is heated through.
7. Season with salt, black pepper, and lemon juice to taste. Serve hot.

Nutrition

• Calories: 350
• Protein: 18 g
• Carbs: 50 g
• Fiber: 15 g
• Sugar: 3 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 7 g
• Unsaturated Fat: 5 g
• Water: 0.5 L

Health Benefits

• High in protein and fiber, promoting satiety and digestive health.
• Rich in vitamins and minerals from spinach, supporting overall health.

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