Chickpea Curry with Coconut Milk
This easy Indian recipe is ready in about 35 minutes and makes 4 servings. The main ingredients are chickpeas, coconut milk and diced tomatoes. The cooking is mostly simmering. It is vegetarian and vegan. It is on the lighter side, at about 395 calories and 13 g of protein per serving.
- Total time
- 35 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 395 kcal
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Ingredients
For 4 servings
- 500 gchickpeas
- 400 mlcoconut milk
- 400 gdiced tomatoes
- 1onion
- 4 clovesgarlic
- 1 tbspfresh ginger
- 2 tbspcurry powder
- 2 tbspvegetable oil
- 100 gfresh spinach
Instructions
- Heat vegetable oil in a large pot over medium heat. Add diced onion and cook for 5 minutes until softened and translucent.
- Add minced garlic, grated ginger, and curry powder. Stir and cook for 1 minute until fragrant.
- Add diced tomatoes and coconut milk. Stir to combine and bring to a simmer.
- Add drained chickpeas and simmer for 20 minutes, stirring occasionally, until the sauce thickens.
- Stir in fresh spinach and cook for 2-3 minutes until wilted. Season to taste and serve over rice.
Nutrition per serving
- Calories
- 395 kcal
- Protein
- 13 g
- Fat
- 18 g
- Carbs
- 48 g
Approximate values for one serving.
About this recipe
- Cuisine: Indian
- Diet: vegetarian, vegan
- In cookbook: Meatless Mains
