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Chickpea and Spinach Curry (Dairy-Free, Vegan)

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I really like curry, especially this Chickpea and Spinach Curry! They can be quick to make, they taste even better the next day, and you can make multiple servings really easily. I’m all about ease in the kitchen.

This curry is thick and creamy with protein from the chickpeas and greens in the form of spinach (but you know you can sub the spinach for any other type of green – these recipes are all so forgiving and easy to adapt for what you have on hand). While fresh spinach is best in this recipe, if you only had frozen, it would be fine.

If you haven’t checked out my posts on meal planning, please do so! But, here’s a freebie – keep a stocked pantry! You could easily make this recipe on a weeknight without stopping at the grocery store if your pantry is well stocked.

Further Food Nutritionist Commentary:

As a rich source of vitamins, minerals and fiber, chickpeas may offer a variety of health benefits, such as improving digestion, aiding weight management and reducing the risk of several diseases. Additionally, chickpeas are high in protein and make an excellent replacement for meat in vegetarian and vegan diets.

By Anna Lee

Chickpea and Spinach Curry (Dairy-Free, Vegan)

  • Prep Time:5 Minutes
  • Cook Time:15 Minutes
  • Servings: 4

Ingredients

2 tablespoons coconut oil

1 onion, minced

2 cloves garlic, minced

1 inch ginger, minced

1 teaspoon cumin

1 teaspoon coriander

1 teaspoon chili powder

2 teaspoon garam masala

1 1/2 tablespoon tomato paste

2 cans chickpeas

1 can full fat coconut milk

4 cups spinach

Salt and pepper to taste

Instructions

  1. 1. Heat oil in a wide pan. Add onions and a pinch of salt. Saute until translucent, about 3 minutes.
  2. Add ginger and garlic to pan. Saute 1-2 minutes, until fragrant.
  3. Add tomato paste and spices. Cook 2-3 minutes.
  4. Add chickpeas and coconut milk. Stir until well mixed. Bring to a boil and then reduce heat to a simmer. Cook until heated through, about 5 minutes.
  5. Add spinach and cook until wilted.
  6. Adjust salt. Add a squeeze of lemon juice if you like.
1. Heat oil in a wide pan. Add onions and a pinch of salt. Saute until translucent, about 3 minutes. Add ginger and garlic to pan. Saute 1-2 minutes, until fragrant. Add tomato paste and spices. Cook 2-3 minutes. Add chickpeas and coconut milk. Stir until well mixed. Bring to a boil and then reduce heat to a simmer. Cook until heated through, about 5 minutes. Add spinach and cook until wilted. Adjust salt. Add a squeeze of lemon juice if you like.

Nutrition Information

Per Serving: Calories: 355; Total Fat: 21 g; Saturated Fat: 16 g; Monounsaturated Fat: 0 g; Polyunsaturated Fat: 0 g; Cholesterol: 472 mg; Sodium: 472 mg; Potassium: 283 mg; Carbohydrate: 34 g; Fiber: 7 g; Sugar: 6 g; Protein: 9 g

Nutrition Bonus:

Vitamin C: 16%; Vitamin A: 146%; Iron: 12%; Calcium: 36%

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