Description
A delicious and nutritious high-protein dish featuring chickpeas and spinach, cooked in a creamy coconut milk curry sauce.
Ingredients
Scale
- 1.5 cups tomato puree
- 1 tablespoon mild curry powder
- 1 tablespoon garam masala
- 2 teaspoons ground cumin
- 1/2 cup coconut milk
- 3 cups cooked chickpeas
- Salt and black pepper, to taste
- 4 cups packed fresh baby spinach leaves
- Optional: fresh cilantro leaves, for garnish
- Optional: sliced red chilies, for heat
- Optional: cooked brown rice or quinoa, for serving
Instructions
- In a large saucepan, whisk together the tomato puree, curry powder, garam masala, and ground cumin until blended. Cook for a few minutes to intensify the flavors.
- Cook and stir over medium heat for 5 to 6 minutes until simmering and fragrant.
- Reduce heat to low and whisk in the coconut milk until blended.
- Stir in the chickpeas and cook for 15 minutes until heated through.
- Season with salt and pepper to taste.
- Stir in the spinach leaves and cook for 2 to 3 minutes until wilted.
- Serve hot with optional accompaniments such as cooked brown rice or cilantro.
Notes
Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to a month.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 6g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 0mg