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Main mealVegetarianBalancedVeganLegumes€€

Creamy Chickpea Curry with Coconut Milk and Baby Spinach

Name: Creamy Chickpea Curry with Coconut Milk and Baby Spinach
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 500 g Chickpeas (garbanzo beans, bengal gram), canned, sodium added, drained and rinsed; 1 large Onions, yellow, raw; 3 clove Garlic, raw; 2 cm Ginger root, raw; 1 tbsp Oil, coconut; 1 tsp Spices, curry powder; 1 tsp Spices, turmeric, ground; 0.5 tsp Spices, caraway seed; 400 ml Nuts, coconut milk, canned (liquid expressed from grated meat and water); 400 g WHOLE PEELED PLUM TOMATOES PELATI; 0.5 piece Lemon juice, raw; Salt, table, iodized; 100 g Spinach, baby; Parsley, fresh

This rich and aromatic chickpea curry is the perfect choice for a quick yet nourishing vegan lunch. It combines warm spices, creamy coconut milk and fresh spinach for a perfect balance of flavors.

Prep time10 min

Cook time20 min

Total time30 min

Servings4

Recipe

Chickpeas (garbanzo beans, bengal gram), canned, sodium added, drained and rinsed500 gOnions, yellow, raw1 largeGarlic, raw3 cloveGinger root, raw2 cmOil, coconut1 tbsp

Spices and sauce

Spices, curry powder1 tspSpices, turmeric, ground1 tspSpices, caraway seed0.5 tspNuts, coconut milk, canned (liquid expressed from grated meat and water)400 mlWHOLE PEELED PLUM TOMATOES PELATI400 gLemon juice, raw0.5 pieceSalt, table, iodized

Toppings

Spinach, baby100 gParsley, fresh

Large deep pan or potWooden spoonCitrus juicer

Per servingTotal

Calories:464.9 kcal1859.6 kcal

Protein:13.3 g53.2 g

Carbohydrates:40.6 g162.5 g

Fiber:11.5 g46.1 g

Water:224.8 ml899 ml

Fat:29.5 g117.8 g

Micronutrients

Sugar:5.9 g23.5 g

Saturated fat:22.1 g88.2 g

Cholesterol:0 mg0 mg

Sodium:303.3 mg1213.1 mg

Potassium:681 mg2724.1 mg

Calcium:109.2 mg436.8 mg

Iron:6.4 mg25.7 mg

Magnesium:117.7 mg470.8 mg

Zinc:1.8 mg7.3 mg

Phosphorus:243.4 mg973.6 mg

Vitamin C:24.1 mg96.3 mg

Vitamin A:70.9 µg283.5 µg

Vitamin D:0 µg0 µg

Vitamin B12:0 µg0 µg

Instructions

1Heat coconut oil in a larger pot. Add the onion and sauté over medium heat for about 5 minutes, until softened and translucent.
2Add the garlic, ginger, curry powder, turmeric and cumin. Stir for 1–2 minutes until the spices become fragrant, taking care not to let them burn.
3Add the drained chickpeas and tomato chunks to the pot. Stir well and let simmer gently for 10 minutes so the flavors combine.
4Pour in the coconut milk. Reduce the heat and cook for another 5–7 minutes, until the sauce thickens slightly.
5Finally, stir in the baby spinach and cook just until it wilts (about 1 minute). Add lemon juice and season with salt and pepper to taste.
6Serve warm, garnished with fresh cilantro. It pairs perfectly with cooked basmati rice or naan bread.

Nutritional benefits

Thanks to its high content of plant-based fiber and anti-inflammatory turmeric, this meal contributes to digestive health and boosts immunity.

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About the recipe

Nutritional values are calculated per standard 100 g. This allows you to compare different foods more easily and have better control over your intake if you weigh your food.