Chickpea and Spinach Curry
A flavorful and hearty chickpea and spinach curry that's both satisfying and budget-friendly.
10 min
Prep
25 min
Cook
4
Serves
320
Calories
Macros · per serving
9g protein
42g carbs
15g fat
Ingredients
For 4 servings
- 2 tablespoons olive oil
- 1 onion
- 3 cloves garlic
- 1 tablespoon ginger
- 2 cups canned chickpeas
- 4 cups fresh spinach
- 1 can coconut milk
- 2 tablespoons curry powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- salt — to taste
- black pepper — to taste
- 2 tablespoons lemon juice
Instructions
- 1
Heat olive oil in a large pan over medium heat.
- 2
Chop the onion and mince the garlic and ginger.
- 3
Add the onion to the pan and sauté until translucent, about 5 minutes.
- 4
Add minced garlic and ginger, and cook for another 2 minutes.
- 5
Stir in the curry powder, cumin powder, and coriander powder and cook for 1 minute until fragrant.
- 6
Add the canned chickpeas along with their liquid and coconut milk to the pan.
- 7
Bring the mixture to a simmer and cook for 10 minutes, stirring occasionally.
- 8
Add the fresh spinach and cook until wilted, about 3 minutes.
- 9
Season with salt, black pepper, and lemon juice to taste.
- 10
Serve hot.
Cook it this week.
NeatEat plans Chickpea and Spinach Curry — and the rest of your week — around your budget, groceries included.