Description
A quick and satisfying plant based dinner made with chickpeas, coconut milk, and spices.
Ingredients
2 tbsp olive oil
1 yellow onion, finely chopped
2 garlic cloves, minced
1 tsp grated ginger
1 tsp curry powder
½ tsp ground turmeric
¼ tsp chili flakes
1 can (15 oz) chickpeas, drained and rinsed
1 can (13.5 oz) coconut milk
½ tsp salt
Juice of ½ lime
2 cups spinach or kale, chopped
Fresh cilantro for garnish
Instructions
Heat oil in a skillet over medium heat. Sauté onion for 5 minutes until soft.
Add garlic and ginger. Cook until fragrant, about 2 minutes.
Stir in curry powder, turmeric, and chili flakes.
Add chickpeas and coconut milk. Season with salt. Simmer for 10 minutes.
Add chopped greens and lime juice. Stir until wilted.
Serve warm over rice or quinoa. Garnish with cilantro.
Notes
You can substitute kale with spinach or Swiss chard.
Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Plant Based
Nutrition
- Calories: 290
- Fat: 18g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 0mg
Keywords: curry chickpeas, easy plant based dinner, coconut chickpeas