Coconut Chickpea Curry

Coconut Chickpea Curry is a vibrant and creamy dish that combines the richness of coconut milk with the hearty texture of chickpeas, resulting in a delightful fusion of flavors. This healthy, plant-based meal is perfect for a comforting dinner and is both satisfying and nutritious.

Ingredients

• Canned chickpeas - 1 can (400g), drained and rinsed
• Coconut milk - 1 cup (240ml)
• Coconut oil - 1 tablespoon (15ml)
• Onion - 1 medium, diced
• Garlic - 2 cloves, minced
• Ginger - 1 tablespoon, grated
• Curry powder - 1 tablespoon
• Turmeric - 1 teaspoon
• Vegetable broth - 1/2 cup (120ml)
• Spinach - 2 cups, fresh
• Bell pepper - 1 medium, diced
• Salt - to taste
• Black pepper - to taste
• Cilantro - for garnish
• Lime - 1, cut into wedges

Steps

1. In a medium pot, heat coconut oil over medium heat. Add diced onion and sauté for about 5 minutes until translucent.
2. Stir in minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
3. Add the curry powder and turmeric, stirring to coat the onions, and cook for another minute.
4. Pour in the vegetable broth and coconut milk, then add the drained chickpeas and diced bell pepper. Bring to a gentle simmer.
5. Reduce heat to low and let the curry simmer for 15 minutes, stirring occasionally.
6. Add fresh spinach and cook for an additional 3-5 minutes until wilted. Season with salt and black pepper to taste.
7. Serve warm, garnished with fresh cilantro and lime wedges.

Nutrition

• Calories: 400
• Protein: 15 g
• Carbs: 50 g
• Fiber: 12 g
• Sugar: 4 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 18 g
• Saturated Fat: 15 g
• Unsaturated Fat: 3 g
• Water: 0.5 L

Health Benefits

• Rich in plant-based protein from chickpeas.
• High in fiber, promoting digestive health.

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