Chickpea Coconut Curry
This creamy and fragrant one-pot chickpea coconut curry is a vibrant plant-based meal that is ready in just twenty minutes. Featuring protein-packed chickpeas and nutrient-dense spinach, it is a healthy, flavorful weeknight staple perfect for busy evenings.
Instructions
- 1
Heat coconut oil (2 tbsp) in a large sauté pan over low heat. Add yellow onions (1 cup) and garlic cloves (3 clove), sweating them until soft.
- 2
Stir in yellow curry powder (1.5 tbsp), sea salt (1 tsp), black pepper (0.25 tsp), and red pepper flakes (0.25 tsp). Cook for one minute to toast the spices.
- 3
Increase heat to medium. Add fresh parsley (2 tbsp), coconut milk (15 oz), and chickpeas (2 cup). Bring to a gentle simmer.
- 4
Add lemon juice (1 tbsp) and baby spinach (4 cup). Stir until the greens are wilted, season further if desired, and serve warm.
Nutrition Facts
Per portion