Ingredients
Scale
- 1 can (15 oz) organic chickpeas, drained and rinsed
- 4 cups fresh baby spinach
- 1 can (13.5 oz) full-fat coconut milk
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tsp curry powder
- 1 cup low-sodium vegetable broth
- Juice of 1 lime
- Salt and pepper to taste
Instructions
- Prep all ingredients: chop onion, mince garlic, and grate ginger.
- In a large pan over medium heat, sauté onions in oil until translucent (about 5 minutes).
- Add minced garlic and grated ginger; cook until golden brown (1-2 minutes).
- Stir in curry powder to toast lightly.
- Add chickpeas and vegetable broth; simmer for 10-15 minutes.
- Stir in coconut milk and spinach; cook until spinach wilts.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 300
- Sugar: 3g
- Sodium: 350mg
- Fat: 16g
- Saturated Fat: 14g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 9g
- Protein: 9g
- Cholesterol: 0mg