High Protein Chickpea Curry
Rich, creamy, and packed with plant-based goodness, this High Protein Chickpea Curry is the ultimate wholesome comfort food for busy weeknights or cozy weekends. Featuring protein-rich chickpeas simmered in a luscious coconut milk sauce infused with aromatic spices like curry powder, cumin, and turmeric, this recipe brings bold flavors straight to your table. Fresh spinach and vibrant cilantro add a burst of color and nutrients, while a squeeze of lime juice adds a bright, zesty finish. Ready in just 45 minutes with simple ingredients, this vegan-friendly curry is not only nourishing but also incredibly satisfying. Perfect for meal prep or an easy family dinner, serve it over basmati rice or alongside warm naan bread for a complete, balanced meal.
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Recipe Information
Ingredients
- 2 cups canned chickpeas
- 2 tablespoons coconut oil
- 1 large yellow onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons tomato paste
- 1 13.5-ounce can canned coconut milk
- 1 cup vegetable broth
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon ground turmeric
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 3 cups fresh spinach
- 0.25 cup fresh cilantro, chopped
- 2 tablespoons fresh lime juice
Instructions
Rinse the canned chickpeas under cold water and drain well.
Heat the coconut oil in a large pan over medium heat.
Add the chopped onion to the pan and sauté for about 5 minutes until it becomes soft and translucent.
Stir in the minced garlic and grated ginger, and sauté for another minute until fragrant.
Add the tomato paste, curry powder, ground cumin, ground coriander, ground turmeric, sea salt, and black pepper to the pan. Stir well to coat the onions and cook for 2 minutes.
Pour in the coconut milk and vegetable broth, stirring to combine.
Add the chickpeas to the pan. Bring the mixture to a gentle simmer and cook for 15 minutes, stirring occasionally.
Stir in the fresh spinach and cook until wilted, about 2 minutes.
Add the fresh lime juice and chopped cilantro to the curry, stirring well to combine.
Taste and adjust seasoning if necessary.
Serve the chickpea curry hot, garnished with additional cilantro if desired.
Nutrition Facts
Calories |
1810 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.7 g | 168% | |
| Saturated Fat | 105.1 g | 526% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8537 mg | 371% | |
| Total Carbohydrate | 144.2 g | 52% | |
| Dietary Fiber | 31.2 g | 111% | |
| Total Sugars | 38.8 g | ||
| Protein | 40.0 g | 80% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 476 mg | 37% | |
| Iron | 36.3 mg | 202% | |
| Potassium | 3095 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
