Chickpea and Spinach Curry
This rich and creamy Chickpea and Spinach Curry combines chickpeas, spinach, and aromatic spices to create a nutritious and delicious weeknight meal.
Servings: 4 people
Calories: 598kcal
Equipment
Ingredients
- 1 tablespoon avocado oil
- 1 tablespoon minced garlic
- 3 tablespoons green curry paste red curry paste is also great
- 1 (13.5 oz) can full fat coconut milk
- 1/4 cup all natural peanut butter
- 2 tablespoons soy sauce or gluten free alternative
- 2 tablespoons brown sugar
- 1 (15.5 oz) can chickpeas drained and rinsed
- 2 cups baby spinach chopped
- 1/2 cup cilantro minced
- 1/4 cup salted roasted peanuts, chopped
- 1 tablespoon lime juice
- salt to taste (I used 1/4 teaspoon)
- 1/2 teaspoon red pepper flakes more or less to taste
- Instant Pot Basmati Rice
Instructions
- Heat oil in a large non-stick sauté pan over medium heat.
- Once hot, add in garlic and curry paste, and cook, stirring regularly for 1 minute.
- Slowly whisk in coconut milk, peanut butter, soy sauce, and brown sugar, then bring to a simmer and simmer for 3-5 minutes, or until the sauce has thickened slightly, stirring occasionally.
- Stir in chickpeas, spinach, and cilantro, then cook until the chickpeas are warmed through.
- Stir in peanuts and lime juice, then taste and season with salt and red pepper flakes, if desired.
- Serve over rice and enjoy!
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Nutrition
Serving: 1large serving | Calories: 598kcal | Carbohydrates: 47g | Protein: 20g | Fat: 40g | Saturated Fat: 21g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 10g | Sodium: 651mg | Potassium: 830mg | Fiber: 11g | Sugar: 14g | Vitamin A: 3419IU | Vitamin C: 10mg | Calcium: 132mg | Iron: 8mg