Whole30 Chickpea Curry
Dive into the rich, aromatic world of this Whole30 Chickpea Curry—a vibrant, plant-based dish that’s as wholesome as it is satisfying. Packed with nutrient-dense ingredients like protein-rich chickpeas, creamy coconut milk, and vibrant baby spinach, this curry is elevated with bold spices including curry powder, cumin, coriander, and a hint of cayenne pepper for a gentle kick. Fresh ginger, garlic, and lime juice bring a zesty freshness, while cilantro adds a delightful herbaceous finish. Ready in under 45 minutes, this gluten-free and dairy-free recipe is perfect for anyone following the Whole30 program or simply craving a hearty, healthy meal. Serve it solo or alongside cauliflower rice for the ultimate guilt-free indulgence.
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Recipe Information
Ingredients
- 2 tablespoons coconut oil
- 1 large, chopped yellow onion
- 4 minced garlic cloves
- 1 inch, grated fresh ginger
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon coriander
- 0.5 teaspoon cayenne pepper
- 1 can (13.5 oz) coconut milk
- 1 cup vegetable broth
- 2 tablespoons tomato paste
- 2 cups, cooked or canned (drained and rinsed) chickpeas
- 3 cups baby spinach
- 1 juiced lime
- 0.25 cup, chopped cilantro
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
1. Heat the coconut oil in a large pot over medium heat.
2. Add the chopped onion and sauté for about 5 minutes, until the onion becomes translucent.
3. Stir in the minced garlic and grated ginger, cooking for an additional 1 minute until fragrant.
4. Add the curry powder, ground cumin, coriander, and cayenne pepper, stirring constantly to bloom the spices, about 1 minute.
5. Pour in the coconut milk, vegetable broth, and tomato paste. Stir well to combine the ingredients.
6. Bring the mixture to a gentle simmer and let it cook for 5 minutes to blend the flavors.
7. Add the chickpeas to the pot and simmer for another 10 minutes, allowing the chickpeas to heat through.
8. Stir in the baby spinach and cook until wilted, about 2 minutes.
9. Add lime juice and chopped cilantro, seasoning with salt and black pepper to taste.
10. Stir everything until well combined and serve the curry hot.
Nutrition Facts
Calories |
1300 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.2 g | 54% | |
| Saturated Fat | 25.3 g | 127% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7262 mg | 316% | |
| Total Carbohydrate | 195.0 g | 71% | |
| Dietary Fiber | 42.2 g | 151% | |
| Total Sugars | 61.1 g | ||
| Protein | 47.1 g | 94% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 454 mg | 35% | |
| Iron | 28.3 mg | 157% | |
| Potassium | 2747 mg | 58% | |
*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.
