Chickpea and Spinach Curry

Name: Chickpea and Spinach Curry
Total time: 20 min
Yield: 2 serving(s)
Ingredients: 1 tablespoon olive oil; 1 small onion, chopped; 1 garlic clove, minced; 1 tablespoon curry paste, or more to taste; 1 cup coconut milk; 7 ounces cherry tomatoes, halved; ½ (14 ounce) can chickpeas, drained and rinsed; 5 ounces spinach leaves; salt and ground black pepper to taste; 1 lime, juiced

Irina Kemiti Website

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Chickpeas are packed with protein, fiber, and vitamins that are essential to a vegetarian diet. That makes them a great base for this vegan coconut curry. Using canned chickpeas means no pesky soaking or boiling, and the entire dish is ready in 20 minutes. Quickly cooked cherry tomatoes add color and flavor, and wilted spinach provides iron and tons of nutritional value. Seasoned with onion, garlic and red or green curry paste, this healthy dish is perfect for busy weeknights. Serve with basmati rice, a few cilantro leaves, and a squeeze of lime.

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Directions

Mealthy Tip

Boost the amount of protein in this curry by adding some thinly sliced chicken. Increase the amount of oil by 1 tablespoon, and fry the chicken before adding the onions. Or cook some extra-firm tofu in a skillet until browned and add to the curry. For extra nutrients, stir in 2 cups of baby kale at the same time as you add the spinach. This makes a great a great lunch to bring to work the next day; pack in a resealable container like a glass jar and bring to work!

Nutrition Facts

Per Serving: 464 calories; 33g fat; 36.8g carbohydrates; 13g protein; 0mg cholesterol; 838mg sodium.

Full nutrition

Amount Per Serving
Calories 464		Calories from Fat299
% Daily Value*
Total Fat 33g		51%
	Saturated Fat23g	113%
	Trans Fat0.0g
	Polyunsaturated Fat2.0g
	Monounsaturated Fat6.4g
Cholesterol 0mg		0%
Sodium 838mg		35%
Total Carbohydrate 36.8g		12%
	Dietary Fiber9g	37%
	Sugars8.2g
Protein 13g

Vitamin A166%		Vitamin C57%
Calcium14%		Iron52%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

		Calories:	2,000	2,500
Total Fat		Less than	65g	80g
	Saturated Fat	Less than	20g	25g
Cholesterol		Less than	300mg	300 mg
Sodium		Less than	2,400mg	2,400mg
Total Carbohydrate			300g	375g
	Dietary Fiber		25g	30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

Tagged:

Vegan Vegetarian Legumes Indian Asian Quick And Easy Ready In 30 Lunch Dinner Weeknight Chickpeas Garbanzo Beans Soups And Stews No Meat Dairy-free Coconut Milk Cooking For Two Work Lunch

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(5 Reviews)

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What others are saying

Jacqulyne de Jardins says:

Made this yesterday for a vegetarian Keto lunch. Very easy to make and full of flavor from the curry paste. I used red curry paste which had a really nice spice to it. I want to try this dish again with yellow curry paste next time.

Jessica Scott says:

This was an incredibly easy and delicious curry dish! Very simple and not intimating like some Indian recipes. This is great for newbies!

Steven Gomes says:

Fried chicken was the perfect addition to this Spanish curry. I also added baby kale with the spinach. Great recommendation!

Kaylee Adams says:

I made this chickpea and spinach curry, but added some chicken because I know the boys in my house would be otherwise disappointed! It was a great dish! We served it with rice and that made for a complete, well rounded dish.

Jazzy Brewer says:

Took out chickpeas and added shrimp for protein. I also stirred in kale as suggested. This is a good curry recipe for dinner and I pack the left overs for lunch.