Chickpea Curry
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A plant-based chickpea curry with coconut milk and warming spices like curry powder, cumin, and garam masala. Creamy and flavorful, it's a weeknight dinner served with rice or naan.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 tablespoons coconut oil
- 1 medium yellow onion (chopped)
- 1 teaspoon whole cumin seeds
- 2 teaspoons curry powder
- 1 teaspoon garam masala
- 1 teaspoon sea salt
- 1 (14.5-ounce) can crushed tomatoes
- 1 (13.5-ounce) can full-fat coconut milk
- 2 garlic cloves (grated)
- 1 teaspoon grated fresh ginger
- 3 cups cooked chickpeas (drained and rinsed)
- ¼ cup water (plus more as needed)
- 1 tablespoon fresh lime juice
- 4 cups fresh spinach
- Chopped fresh cilantro (for garnish)
- Cooked rice
- Naan bread
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 30m
- Sodium
- 568mg
- Total sugar
- 15g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1035mg
- Calcium
- 156mg
- Iron
- 8mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 568MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.