Hearty Chickpea Curry

A rich, warming chickpea curry simmered in spiced tomato and coconut sauce. This vegan, high-fiber, plant-protein dish is filling and nourishing, ideal for a satisfying meat-free dinner that supports weight loss.

Hearty Chickpea Curry

Preparation

1
Heat the coconut oil in a large pot over medium heat. Add the onion and cook for 4 minutes until soft.
2
Stir in the garlic and ginger and cook for 1 minute until fragrant.
3
Add the curry powder, cumin, and turmeric and toast the spices for 30 seconds.
4
Pour in the chopped tomatoes and stir well.
5
Add the drained chickpeas and coconut milk. Bring to a gentle simmer.
6
Cook uncovered for 20 minutes, stirring occasionally, until the sauce thickens.
7
Stir in the spinach until wilted. Season with salt to taste.
8
Serve hot, garnished with fresh cilantro.

Nutrational Values per serving

113
kcal
4g
protein
14g
carbs
5g
fat

Ingredients

  • chickpeas, cooked 480 g
  • chopped tomatoes 400 g
  • coconut milk 200 ml
  • spinach 100 g
  • onion 1 medium onion
  • garlic 3 clove
  • fresh ginger 1 thumb
  • coconut oil 1 tbsp
  • curry powder 2 tsp
  • ground cumin 1 tsp
  • turmeric 1 tsp
  • fresh cilantro 1 small bunch
  • salt 0 to taste
vegan vegetarian high-fiber clean-eating gluten-free lactose-free
Difficulty 1/3
Duration 35 Min