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CHICKPEA AND SPINACH CURRY
09

CHICKPEA AND SPINACH CURRY

NUTRITION
HEALTHY RECIPES
Sep 15, 2024

CHICKPEA AND SPINACH CURRY

This Chickpea and Spinach Curry is a rich, creamy dish packed with plant-based protein, perfect for a quick, nutritious meal. Combining chickpeas, spinach, and diced tomatoes in a coconut milk-based curry sauce creates a delightful balance of flavours. With a hint of garlic and aromatic curry powder, this dish is warming, satisfying, and ideal for a simple weeknight dinner. It’s full of wholesome ingredients, and the creamy coconut milk adds a smooth, luxurious texture, making this curry both comforting and healthy.

RECIPE CATEGORY

Lunch, Dinner, Entrée

SERVING SIZE

1 serving

CUISINE

Indian, Mediterranean

PREPARATION / TECHNIQUES

Sauté, Simmer, One-Pot Wonders

OCCASION / HOLIDAY

Weeknight Dinner, Fall, Winter, Comfort Food, Quick Lunch

SPECIAL CONSIDERATION / DIETARY CONCERNS

Vegan, Healthy, High Fibre, Low Cholesterol, Gluten-Free, Quick & Easy, Organic

DISH TYPE

Curry, Main Dish

INGREDIENTS FOR CHICKPEA AND SPINACH CURRY

  • 1/4 cup chickpeas, rinsed
  • 1/4 cup spinach leaves
  • 1/4 cup diced tomatoes
  • 1/4 cup coconut milk
  • 1/2 clove garlic, minced
  • 1/2 tbsp curry powder
  • 1/2 tbsp olive oil
  • Salt to taste

FULL NUTRITIONAL INFORMATION

  • Calories: 220
  • Protein: 5g
  • Carbohydrates: 16g
  • Fibre: 5g
  • Fat: 16g
  • Saturated Fat: 9g
  • Sodium: 220mg
  • Sugars: 4g

PREPARATION FOR CHICKPEA AND SPINACH CURRY

  1. Heat the Olive Oil: Heat the olive oil over medium heat in a small pan. Add the minced garlic and sauté for 1 minute until fragrant.
  1. Add the Curry Powder: Stir in the curry powder and cook for another 30 seconds to release its aroma.
  1. Add the Tomatoes and Coconut Milk: Pour in the diced tomatoes and coconut milk, stirring well to combine. Let it simmer for 2-3 minutes.
  1. Add the Chickpeas: Stir in the chickpeas, allowing them to absorb the flavours. Simmer for 5 minutes.
  1. Add the Spinach: Toss the spinach leaves and cook until wilted for about 1-2 minutes.
  1. Season and Serve: Season with salt to taste. Serve the curry hot, and enjoy the creamy, flavourful dish.

PREP TIME

5 minutes

COOKING TIME

10 minutes

TIPS FOR CHICKPEA AND SPINACH CURRY

  • For extra flavour, add a squeeze of lime juice at the end to brighten the dish.
  • If you prefer a spicier curry, include a pinch of cayenne pepper or chilli flakes when sautéing the garlic.
  • Stir in some fresh coriander before serving for a more aromatic finish.

VARIATIONS

  • Add diced sweet potatoes or carrots for more texture and nutrition.
  • Swap spinach with kale or Swiss chard for a different leafy green.
  • For added protein, include cubed tofu or tempeh in the curry.
  • If you want a thicker curry, reduce the amount of coconut milk or simmer for longer to let the sauce reduce.

PREPPING AND STORAGE

  • Fridge: Store leftover curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.
  • Freezer: This curry freezes well. Store in a freezer-safe container for up to 2 months. Thaw in the fridge overnight and reheat on the stove.

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