Description
A nourishing and flavorful dish made with hearty chickpeas, vibrant vegetables, and warm anti-inflammatory spices simmered in a creamy coconut curry sauce. This comforting meal is simple to prepare and perfect for meal prep.
Ingredients
- 2 tablespoons olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- 2 cans (15 ounces each) chickpeas, drained and rinsed
- 1 can (14 ounces) coconut milk
- 1 cup diced tomatoes
- 1 cup vegetable broth
- 1 cup chopped spinach or kale
- Salt to taste
- Black pepper to taste
- Juice of 1/2 lemon
Instructions
- Heat olive oil in a large skillet over medium heat. Add diced onion and cook until soft and translucent, about 4–5 minutes.
- Stir in garlic and grated ginger, cooking for 30 seconds until fragrant.
- Add curry powder, turmeric, cumin, and paprika. Stir and toast the spices for about 1 minute to release their aroma.
- Add chickpeas, diced tomatoes, coconut milk, and vegetable broth. Stir well to combine.
- Bring to a gentle simmer and cook for 15–20 minutes, allowing the sauce to thicken and the flavors to blend.
- Stir in chopped spinach or kale and cook until wilted.
- Season with salt and black pepper to taste. Finish with a squeeze of fresh lemon juice before serving.
Notes
- Add diced sweet potatoes or cauliflower for extra texture and nutrients.
- For more heat, include red pepper flakes.
- Stir in cooked lentils for additional protein.
- Serve over brown rice, quinoa, or with warm flatbread.
- Store in the refrigerator for up to 4 days in an airtight container.
- Freeze for up to 2 months and thaw overnight before reheating.
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 6g
- Sodium: 540mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
