COCONUT CHICKPEA SPINACH CURRY NOURISHING BOWL
This Coconut Chickpea Spinach Curry Nourishing Bowl is a vibrant and comforting dish featuring tender chickpeas and fresh spinach gently simmered in a fragrant blend of Indian spices and creamy coconut milk. It’s a quick and nutritious one-pot wonder, perfect for busy weeknights or meal prepping. The rich and aromatic flavours are sure to satisfy your taste buds while delivering a healthy boost of plant-based protein and fibre. Whether you’re new to vegan cooking or a seasoned pro, this easy-to-make Coconut Chickpea Spinach Curry Nourishing Bowl is a delicious way to explore global flavours and elevate your home-cooked meals.
RECIPE CATEGORY
Dinner
SERVING SIZE
1
CUISINE
Indian
PREPARATION/TECHNIQUES
One-Pot Wonders, Sauté, Simmer
OCCASION/HOLIDAY
Ramadan
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegan, Wheat/Gluten-Free, High Fibre, Low Fat
DISH TYPE
Curry
INGREDIENTS
There are the following ingredients for the Coconut Chickpea Spinach Curry Nourishing Bowl:
- 82 grams | 2.89 ounces | ½ cup canned chickpeas, drained
- 30 grams | 1.06 ounces | 1 cup fresh spinach
- 55 grams | 1.94 ounces | ½ onion, chopped
- 3 grams | 0.11 ounces | 1 clove garlic, minced
- 2.5 grams | 0.09 ounces | ½ teaspoon garam masala
- 1.25 grams | 0.04 ounces | ¼ teaspoon turmeric
- 2.5 grams | 0.09 ounces | ½ teaspoon cumin
- 120 millilitres | 4.06 fluid ounces | ½ cup coconut milk
- 5 millilitres | 0.17 fluid ounces | 1 teaspoon olive oil
FULL NUTRITIONAL INFORMATION
- Calories: 214 kilocalories
- Carbohydrates: 18.2 grams
- Protein: 5.1 grams
- Fat: 14.3 grams
- Sugars: 4.6 grams
- Fibre: 4.2 grams
- Calcium: 60 milligrams
- Iron: 2.3 milligrams
- Potassium: 350 milligrams
PREPARATION
These steps are followed for the preparation of Coconut Chickpea Spinach Curry Nourishing Bowl:
- Heat Olive Oil: Warm olive oil in a saucepan over medium heat.
- Sauté Onion: Add the chopped onion and cook for about 5 minutes until translucent.
- Spices: Stir in minced garlic, cumin, turmeric and garam masala; cook for 1 minute until fragrant.
- Combine: Add the drained chickpeas and coconut milk and stir well.
- Simmer: Bring to a gentle simmer and cook for 10 minutes, letting the flavours meld.
- Add Spinach: Toss in the fresh spinach and cook for 2 minutes until wilted.
- Season: Adjust with salt to taste.
- Serve: Enjoy hot with rice or naan.
PREPARATION TIME
5 minutes
COOKING TIME
15 minutes
TIPS
Here are some helpful tips for the Coconut Chickpea Spinach Curry Nourishing Bowl:
- For More Flavour: For added depth, sprinkle a pinch of red pepper flakes during the spice step.
- For Cremier Curry: Use full-fat coconut milk for a richer and creamier curry.
- Substitute Spinach: Fresh spinach can be substituted for frozen but it should be drained thoroughly.
- Serve: Serve with brown rice or quinoa for extra fibre.
VARIATIONS
- Protein Boost: Add tofu or tempeh for more protein.
- Vegetable Addition: Stir in diced tomatoes or bell peppers.
- Spice Level: Adjust the heat by adding fresh chilli or chilli powder to taste.
- Creaminess: Mix in a spoonful of almond or cashew butter.
PREPPING AND STORAGE
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezing: Portion into containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Gently reheat on the stovetop, adding a splash of water or coconut milk if needed.
