High Protein Chickpea Spinach Curry (Fast, Easy)
Make a high protein chickpea spinach curry for dinner tonight in under 30 minutes, start to finish! The recipe is easy as can be, as well as vegan, gluten-free, oil-free, and high in fiber.
Servings: 4 main dish servings
Equipment
- 1 large saucepan
Ingredients
- 1.5 cups tomato puree (from a can or jar)
- 1 tbsp mild curry powder
- 1 tablespoon garam masala
- 2 teaspoons ground cumin
- 1/2 cup coconut milk (full fat, not coconut milk beverage)
- 3 cups cooked chickpeas (2 15 oz/ 425 g cans chickpeas drained and rinsed)
- salt and black pepper to taste
- 4 cups packed fresh baby spinach leaves
- Optional: fresh cilantro leaves, sliced red chilies
- Optional: cooked brown rice or quinoa, for serving
Instructions
- In a large saucepan, whisk the tomato puree, curry powder, garam masala and ground cumin until blended. Cook and stir over medium heat 5 to 6 minutes until simmering and fragrant.
- Reduce heat to low and whisk in the coconut milk until blended. Stir in the chickpeas.
- Cook, stirring occasionally, for 15 minutes, until heated through. Season with salt and pepper, to taste.
- Stir in the baby spinach leaves. Cook and stir for 2 to 3 minutes until spinach is wilted.
- Serve hot with optional accompaniments (e.g., hot cooked brown rice, cilantro, sliced red chilies), as desired.
Nutrition
Serving: 1serving | Calories: 310kcal | Carbohydrates: 45g | Protein: 17g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 66mg | Potassium: 1037mg | Fiber: 12g | Sugar: 11g | Vitamin A: 3360IU | Vitamin C: 21mg | Calcium: 122mg | Iron: 8mg