Recipes · Dinner
Chickpea Coconut Curry
A 30-minute curry with pantry chickpeas and light coconut milk — gentle heat, big comfort.
30 mineasy4 servings$south asianVeganVegetarianGluten-freeDairy-freeHigh fiberMeal prep
Why it earns its place. Two cans and some spices become 10 g of fiber per bowl; light coconut keeps sat fat honest.
Ingredients · 4 servings
- 1 tbspolive or coconut oil
- 1 largeonion — diced
- 3 clovesgarlic — minced
- 1 thumbfresh ginger — grated
- 2 tbspcurry powder
- 2 x 400 ml canscanned chickpeas — drained and rinsed
- 1 x 400 ml cancanned diced tomatoes
- 200 mllight coconut milk — half a can — freeze the rest
- 100 gbaby spinach
- 1 wholelime — juiced
- 3 cupscooked rice — to serve
No major allergens among the listed ingredients — always check labels, brands vary.
Method
- Soften onion in oil; add garlic, ginger, curry powder for one fragrant minute.6 min
- Add chickpeas, tomatoes, coconut milk. Simmer until slightly thickened.15 min
- Wilt in spinach; finish with lime. Serve over rice.2 min
Nutrition per serving
420calories
13 gprotein
56 gcarbs
15 gfat
10 gfiber
4.5 gsat fat
420 mgsodium
0 gadded sugar
Editorial estimates per serving. Counts 7 different plants toward your weekly variety.
Make it yours
cultureFull-fat coconut for richer (raises sat fat — note)
availabilityLentils or white beans swap in
costFrozen spinach works perfectly
Storage. Fridge 4 days; freezes 3 months. Curry always wins on day two.
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