62HealthScore
Mains · Indian
Chickpea Coconut Curry
Grade B⏱ 35 min🍽 4 servingsEasy
Creamy coconut and tomato curry with chickpeas and spinach over rice.
High-ProteinAnti-InflammatoryHigh-FiberVeganGluten-Free
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Ingredients
- 2 cans chickpeas, drained
- 1 can coconut milk
- 1 can diced tomatoes
- 1 onion, diced
- 3 cloves garlic, minced
- 2 tbsp curry powder
- 2 handfuls spinach
- Cooked rice, to serve
Method
- 1Sauté the onion in oil until soft, then add garlic and curry powder.
- 2Stir in tomatoes and simmer 5 minutes.
- 3Add chickpeas and coconut milk; simmer 15 minutes.
- 4Fold in spinach until wilted and season to taste.
- 5Serve over rice.
Nutrition
Per 1 serving (~528 g)
641.8
Calories
18.5g
Protein
89.3g
Carbs
25.2g
Fat
12.3g
Fiber
Why Chickpea Coconut Curry scores 62
Nutrient density20
Protein quality7
Fiber content5
Healthy fats4
Bioactive compounds15
Glycemic impact8
Top nutrients
Manganese22.8Copper15.4Vitamin K14.7Folate9.8Iron7.3
Tips
- ·A squeeze of lime at the end brightens the whole dish.
