Indian Coconut Chickpea Curry

Golden turmeric-infused sauce clings to plump chickpeas, its creaminess from coconut milk balanced by earthy cumin and coriander. Wilted spinach adds verdant freshness while delivering 45% of daily vitamin K needs. This vegan curry provides 3g anti-inflammatory curcumin per serving.

Basic Information

Ingredients

• 1 can chickpeas (drained)
• 1/2 cup light coconut milk
• 1 tbsp curry powder
• 1 cup baby spinach
• 1/2 cup diced onion
• 2 garlic cloves (minced)
• 1 tsp turmeric

Directions

1. Sauté onion, garlic and spices in pan
2. Add chickpeas and coconut milk
3. Simmer for 5 minutes
4. Stir in spinach until wilted
5. Serve with instant brown rice

Nutrition Facts per serving

• Calories: 290
• Fiber: 12g
• Curcumin: 3g