35 Minute Chickpea Spinach Curry with Coconut Milk
View original ↗
Vanilla and Bean · by Traci York★ 5.0 (7)

35 Minute Chickpea Spinach Curry with Coconut Milk

NUTRITION · PER SERVING35M COOK
CAL 26%·PRO 29%
CARBS 65G51% OF CAL
11G FIBER12G SUGAR42G OTHER
FAT 24G43% OF CAL
18G SAT7G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Chickpeas and spinach in a fragrant tomato-based curry with warm spices and creamy coconut milk. A one-pot meal ready in 35 minutes.

mainindiancurrybeansdairy freegluten freeveganvegetarian
View the full recipe on Vanilla and Bean →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 5
  • 2 teaspoons Vegetable Oil (like coconut or olive oil)
  • 1 cup (135 grams) Yellow Onion (diced, about 1/2 a large onion)
  • 1 1/2 teaspoon Cumin (ground)
  • 1 1/2 teaspoon Garam Masala (ground)
  • 1/4 teaspoon Red Pepper Flakes (increase by 1/8 tsp for spicy.)
  • 1 teaspoon Fine Sea Salt (or reduce to 3/4 tsp for lower salt)
  • 2 tablespoons Tomato Paste
  • 1 tablespoon Fresh Grated Garlic (about 3 plump cloves)
  • 1 tablespoon Fresh Grated Ginger (about 1 1/2 inch piece)
  • 1, 14 ounce (411 grams) Can of Diced Tomatoes (with all its juices)
  • 1 cup (225 grams) Vegetable Broth (reduced sodium)
  • 2, 15 ounce (425 grams ea) Cans of Chickpeas (drained and rinsed (about 3 cups/525 grams))
  • 1, 13 ounce (403 grams) Can of Coconut Milk (full fat, unsweetened)
  • 4 cups (150 grams) Fresh Baby Spinach (packed, chopped)
  • Tamari*, Fresh Cilantro, Basmati Rice
PREP
—
SODIUM
1136MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.