Keto Chickpeas Curry
Dive into a flavorful, low-carb twist on a classic with this Keto Chickpeas Curry, where hearty lupini beans take center stage as a keto-friendly alternative to chickpeas. This creamy, aromatic dish combines rich coconut milk with bold, warming spices like curry powder, turmeric, and cumin, creating a perfectly balanced sauce that's both comforting and indulgent. Fresh spinach adds a pop of color and nutrients, while a splash of lime juice and fragrant cilantro brighten the dish to perfection. Ready in under 45 minutes, this healthy, satisfying curry is an excellent choice for keto enthusiasts and anyone looking for a nourishing yet delicious meal. Serve it hot and enjoy a guilt-free indulgence that’s packed with flavor, texture, and wholesome goodness. Ideal for weeknight dinners or meal prep, this keto curry recipe is sure to become a staple!
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Recipe Information
Ingredients
- 14 ounces Lupini Beans
- 2 tablespoons Coconut Oil
- 1 medium Red Onion, chopped
- 3 pieces Garlic Cloves, minced
- 1 tablespoon Ginger, grated
- 2 tablespoons Curry Powder
- 1 teaspoon Ground Cumin
- 1 teaspoon Ground Coriander
- 0.5 teaspoon Turmeric Powder
- 0.25 teaspoon Cayenne Pepper
- 2 tablespoons Tomato Paste
- 13.5 ounces Coconut Milk
- 1 teaspoon Salt
- 0.5 teaspoon Black Pepper
- 2 cups Spinach, chopped
- 0.25 cup Fresh Cilantro, chopped
- 1 medium Lime, juiced
Instructions
Prepare lupini beans by rinsing them thoroughly to remove excess salt and bitterness.
Heat coconut oil in a large pan over medium heat. Add chopped red onion and sauté until translucent, about 5 minutes.
Add minced garlic and grated ginger, cooking for an additional 1 minute until fragrant.
Stir in curry powder, ground cumin, ground coriander, turmeric powder, and cayenne pepper. Cook the spices with the onion mixture for about 1 minute to release their flavors.
Add tomato paste and mix thoroughly to coat the spices and onion mixture.
Pour in coconut milk, stirring well to combine everything smoothly. Bring the mixture to a gentle simmer.
Add rinsed lupini beans into the pan and stir to combine. Season with salt and black pepper.
Allow the curry to simmer for about 15-20 minutes, stirring occasionally, until the sauce thickens slightly.
Stir in chopped spinach and cook for an additional 2-3 minutes until wilted.
Remove from heat and stir in fresh cilantro and lime juice.
Serve hot. Optionally, garnish with additional cilantro leaves and a lime wedge on the side.
Nutrition Facts
Calories |
1041 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.6 g | 55% | |
| Saturated Fat | 25.3 g | 127% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6665 mg | 290% | |
| Total Carbohydrate | 136.5 g | 50% | |
| Dietary Fiber | 29.2 g | 104% | |
| Total Sugars | 46.9 g | ||
| Protein | 73.3 g | 147% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 485 mg | 37% | |
| Iron | 26.2 mg | 146% | |
| Potassium | 3390 mg | 72% | |
*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.
