Chickpea Coconut Curry Bowl
A vibrant and nutritious chickpea coconut curry, packed with protein and bold flavors, perfect for a quick and satisfying meal.
5 min
Prep
15 min
Cook
4
Serves
550
Calories
Macros · per serving
31g protein
75g carbs
16g fat
Ingredients
For 4 servings
- 3 cups canned chickpeas
- 1 can coconut milk
- 1 onion
- 3 cloves garlic
- 1 tablespoon ginger
- 1 tablespoon curry powder
- 1 teaspoon turmeric
- 4 cups spinach
- 2 tablespoons olive oil
- salt — to taste
- black pepper — to taste
- 4 cups cooked jasmine rice
Instructions
- 1
Drain and rinse the canned chickpeas.
- 2
Chop the onion and mince the garlic and ginger.
- 3
In a large pan over medium heat, add olive oil and sauté the onion until translucent, about 3 minutes.
- 4
Add garlic and ginger to the pan, cooking for an additional 1 minute until fragrant.
- 5
Stir in curry powder and turmeric, and cook for another 1 minute, stirring constantly.
- 6
Add chickpeas, coconut milk, salt, and pepper to the pan, and bring to a simmer.
- 7
Simmer for 5-7 minutes, stirring occasionally, until the chickpeas are heated through and the flavors meld.
- 8
Add spinach, and cook for 1-2 minutes until wilted.
- 9
Serve the curry over cooked jasmine rice.
Cook it this week.
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