Spinach Chickpea Curry
An easy vegetarian curry filled with bell peppers, chickpeas, spinach, curry spices, and coconut milk.
Servings: 4 -6 servings
Calories: 276kcal
Ingredients
- 1 tablespoon olive oil
- 1 white onion diced
- 1 red bell pepper stem and seeds removed, diced
- 3 cloves garlic minced
- 2 teaspoon curry powder
- 1 teaspoon turmeric
- ¼ teaspoon coriander
- ½ teaspoon salt
- 28 ounces canned chickpeas drained and rinsed
- 8 ounces tomato sauce
- 14 ounces full fat coconut milk canned
- 5 ounces fresh baby spinach roughly chopped
- juice from ½ lime
Instructions
- In a large skillet, add the olive oil over medium heat.
- Add the diced onion and bell pepper, and cook for 5-7 minutes, until the vegetables are softened.
- Add the garlic, curry, turmeric, coriander, and salt, and stir to combine.
- Add the tomato sauce, chickpeas, and coconut milk, and stir well to combine.
- Cover and let simmer for 5-6 minutes.
- Add the chopped spinach and lime juice and stir to combine, cooking until the spinach has wilted.
- Serve over coconut rice.
- Enjoy!
Video
Notes
- Meal Prep - this recipe is GREAT to make ahead of time and prep for lunches or dinner throughout the week.
- Serve with Rice - I love making coconut rice to serve with this chickpea curry, but any sort of grain or rice would be delicious, including quinoa, basmati rice, Jasmine rice, brown rice, couscous, or barley.
- Storage - store leftovers in an airtight container in the refrigerator for 4-5 days.
- Reheat - you can reheat this curry in the microwave or on the stovetop over low heat.
Nutrition
Calories: 276kcal | Carbohydrates: 13g | Protein: 5g | Fat: 25g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 604mg | Potassium: 726mg | Fiber: 3g | Sugar: 5g | Vitamin A: 4511IU | Vitamin C: 56mg | Calcium: 80mg | Iron: 6mg