Chickpea Veggie Curry with Coconut Milk
Chickpea veggie curry made with homemade curry paste and coconut milk. A creamy, nourishing dish packed with broccoli, chickpeas, and spinach.
Equipment
Ingredients
Quick Curry Paste:
- 1/2 cup onion
- 4 cloves garlic, minced
- 1 inch fresh ginger, grated
- 2 teaspoons curry powder
- 1/2 teaspoon ground turmeric
- 1 teaspoon garam masala
- 1 teaspoon dried chili powder
- 2 tablespoons neutral oil
- 1/2 teaspoon salt
Remaining Ingredients:
- 1 teaspoon oil
- 1 15 ounce can chickpeas, drained and rinsed
- 1/2 white or yellow onion, thinly sliced
- 1 cup broccoli florets
- 1 15 ounce can coconut milk, full fat preferred
- 1/4 teaspoon salt to taste
- 1 large handful fresh spinach leaves
- Squeeze lemon
- 1/2 cup chopped cilantro
- 2 cups cooked rice
Instructions
- Place all of the ingredients for the curry paste in the food processor and blend until smooth. Set aside.
- In a large skillet, heat the oil over medium heat. Add the chickpeas and cook until toasted, about 3-4 minutes. Add the onion and broccoli and cook another 5 minutes, until just softened and broccoli is bright green.
- Add the curry paste, coconut milk and salt; whisk together until very smooth. Reduce heat to low and cook until thickened. Taste, adding more salt as desired.
- Add in a the spinach leaves, a squeeze of lemon. Stir until spinach has just wilted. Stir in the chopped cilantro and serve over cooked rice.
Nutrition
Serving: 1servingCalories: 417kcalCarbohydrates: 32gProtein: 6gFat: 31gSaturated Fat: 21gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.03gSodium: 317mgPotassium: 435mgFiber: 2gSugar: 2gVitamin A: 288IUVitamin C: 26mgCalcium: 58mgIron: 4mg