Lunch · Dinner
Chickpea Curry
Delicious vegan chickpea curry with coconut milk. We suggest you serve it with basmati rice!
Lower calorieLower carbVegetarianVeganGluten freeDairy free
Nutrition per serving
| Nutrient | Amount |
|---|---|
| Calories | 163.7 kcal |
| Protein | 3.5 g |
| Carbohydrates | 15.1 g |
| Fat | 10.8 g |
| Fiber | 3.1 g |
| Sugar | 5.9 g |
| Saturated Fat | 9 g |
| Sodium | 369.2 mg |
| Cholesterol | 0 mg |
How to make it
- Heat the oil in a small skillet over medium-high heat.
- Add the minced onion and sauté for 5 minutes.
- Add the minced garlic, grated ginger, and spinach to the skillet, cooking for about 2 minutes until the spinach is wilted.
- Pour in the crushed tomatoes carefully, then mix in the curry powder, cumin, coriander, salt, and chickpeas. Cook the mixture for 5 minutes until it starts to bubble.
- Stir in the coconut milk until everything is well combined, then remove from heat.
- Serve immediately. Optional: garnish with cilantro.
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