Chickpea and Spinach Coconut Curry

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Dinner · Indian

Chickpea and Spinach Coconut Curry

A warming curry of chickpeas, tomatoes and spinach simmered with turmeric, ginger and light coconut milk.

VeganVegetarianGluten-freeHigh-fiberAnti-inflammatory
Bowl of chickpea curry with spinach leaves and a dollop of yogurt
Photo: Benoit Roy on Unsplash
Disclaimer: This content is for informational purposes only and is not medical advice. Always consult your physician or a qualified healthcare provider before making changes to your diet, exercise, or treatment.

Chickpea and Spinach Coconut Curry

  • Prep10 min
  • Cook20 min
  • Total30 min
  • Servings4
  • Calories419 per serving
Jump to ingredients

Ingredients

Servings:4

  • 1 Tbsp olive oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 1 Tbsp fresh ginger, grated
  • 2 tsp curry powder
  • 1 tsp ground turmeric
  • 2 cans (15 oz) chickpeas, rinsed
  • 1 can (14.5 oz) diced tomatoes, no salt added
  • ½ cup canned coconut milk
  • 4 cups baby spinach
  • ½ tsp salt
  • 2 cups cooked brown rice, to serve

Instructions

  1. Heat the oil in a large pan and cook the onion for 5 minutes until soft.
  2. Add the garlic, ginger, curry powder and turmeric and stir for 1 minute.
  3. Add the chickpeas, tomatoes, coconut milk and salt. Simmer for 12 to 15 minutes until thickened.
  4. Stir in the spinach until wilted and serve over brown rice.

Tips

  • Add a pinch of black pepper with turmeric.
  • Use light coconut milk to cut saturated fat further.

Storage

Refrigerate up to 4 days or freeze (without rice) up to 3 months.

Nutrition per serving (estimate)

Calories419
Total fat13.9 g
Saturated fat6.4 g
Carbohydrates63.4 g
Fiber13.1 g
Total sugars9.5 g
Protein14.2 g
Sodium589 mg

Estimated per serving (4 servings) from USDA FoodData Central SR Legacy values for each ingredient. Brands, sizes and cooking methods vary, so treat these as estimates. Optional toppings not listed are excluded.

Learn more about the ingredients

USDA FoodData Central entries used
  • Spinach, raw (FDC 168462)
  • Garlic, raw (FDC 169230)
  • Ginger root, raw (FDC 169231)
  • Rice, brown, long-grain, cooked (Includes foods for USDA's Food Distribution Program) (FDC 169704)
  • Onions, raw (FDC 170000)
  • Tomatoes, red, ripe, canned, packed in tomato juice, no salt added (FDC 170138)
  • Nuts, coconut milk, canned (liquid expressed from grated meat and water) (FDC 170173)
  • Spices, curry powder (FDC 170924)
  • Oil, olive, salad or cooking (FDC 171413)
  • Spices, turmeric, ground (FDC 172231)
  • Salt, table (FDC 173468)
  • Chickpeas (garbanzo beans, bengal gram), mature seeds, canned, drained, rinsed in tap water (FDC 173801)

Source: U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, SR Legacy (2018). fdc.nal.usda.gov. Values that are not reported for an entry are counted as zero.

Disclaimer: This content is for informational purposes only and is not medical advice. Always consult your physician or a qualified healthcare provider before making changes to your diet, exercise, or treatment.

Recipes are for general healthy eating and are not medical advice. Nutrition values are estimates. If you have allergies, kidney disease, diabetes or another condition, or are pregnant, check with your clinician or a registered dietitian. See our medical disclaimer.