Ingredients
Scale
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (13.5 oz) full-fat coconut milk
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1-inch piece ginger, minced
- 2 tablespoons curry powder
- 1 can (14.5 oz) diced tomatoes
- 2 cups fresh spinach
- 1 cup low-sodium vegetable broth
- Juice of 1 lemon
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onions and sauté until translucent.
- Stir in minced garlic and ginger; cook until fragrant, about 1-2 minutes.
- Add curry powder; toast for about 30 seconds.
- Pour in diced tomatoes and chickpeas; stir well and simmer for 5 minutes.
- Mix in coconut milk and vegetable broth; bring to a gentle simmer.
- Add spinach during the last few minutes of cooking, followed by lemon juice before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 300
- Sugar: 6g
- Sodium: 400mg
- Fat: 16g
- Saturated Fat: 14g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg