Low Fat Chickpea Curry
Indulge in the comforting flavors of this Low Fat Chickpea Curry, a wholesome and satisfying dish that’s perfect for busy weeknight dinners or meal prepping. Packed with protein-rich chickpeas and infused with warm, aromatic spices like cumin, garam masala, and turmeric, this curry features a creamy base of low-fat coconut milk for a lighter take on classic curries. Fresh spinach and a sprinkle of cilantro lend vibrant color and added nutrition. Ready in just 35 minutes, this one-pot recipe is an easy, healthy option that pairs beautifully with steaming basmati rice or whole-grain flatbreads. If you’re seeking a flavorful, dairy-free, and heart-healthy meal, this chickpea curry delivers every time!
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Recipe Information
Ingredients
- 400 grams Chickpeas
- 1 teaspoon Olive oil
- 1 medium Onion
- 3 units Garlic cloves
- 1 teaspoon Ginger
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Garam masala
- 0.5 teaspoon Ground turmeric
- 400 grams Canned tomatoes
- 200 milliliters Low-fat coconut milk
- 100 grams Fresh spinach
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Fresh cilantro
Instructions
Drain and rinse the chickpeas under cold water. Set aside.
Finely chop the onion, garlic, and ginger.
In a large non-stick saucepan, heat the olive oil over medium heat.
Add the chopped onion to the saucepan and sauté for about 3-4 minutes until the onion is translucent.
Stir in the garlic and ginger, cooking for an additional 1 minute until fragrant.
Add the ground cumin, coriander, garam masala, and turmeric to the onion mixture. Cook, stirring constantly, for about 30 seconds to release the spices' aroma.
Pour in the canned tomatoes with their juice, stirring to combine. Allow the mixture to reach a gentle simmer.
Add the drained chickpeas to the saucepan. Stir to combine all ingredients well. Let the curry simmer over low heat for about 10 minutes, allowing the flavors to meld together.
Pour the low-fat coconut milk into the curry, stirring thoroughly. Season with salt and black pepper.
Add the fresh spinach to the curry, stirring until the spinach is wilted and incorporated into the sauce, about 2-3 minutes.
Remove the curry from the heat. Taste and adjust seasoning if necessary.
Garnish with chopped fresh cilantro before serving.
Serve hot with steamed basmati rice or whole-grain flatbreads.
Nutrition Facts
Calories |
1130 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.5 g | 53% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 1833 mg | 80% | |
| Total Carbohydrate | 151.6 g | 55% | |
| Dietary Fiber | 45.1 g | 161% | |
| Total Sugars | 38.2 g | ||
| Protein | 45.0 g | 90% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 522 mg | 40% | |
| Iron | 22.7 mg | 126% | |
| Potassium | 2450 mg | 52% | |
*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.
