Keto Chickpeas Curry

Indulge in the rich, aromatic flavors of this Keto Chickpeas Curry—perfect for low-carb enthusiasts craving a hearty, plant-based meal. This recipe swaps traditional chickpeas for lupini beans, a low-carb alternative that mimics the texture and nutty essence of its high-carb counterpart. Sautéed red onions, garlic, and ginger are infused with a fragrant blend of curry powder, cumin, coriander, and turmeric, creating a savory, spice-forward base. Creamy coconut milk brings balance to the heat, while fresh spinach and a zesty lime-cilantro garnish add vibrant pops of color and flavor. Ready in just 45 minutes, this one-pan keto curry is an easy, wholesome weeknight dinner for four. Serve it on its own or with cauliflower rice for the ultimate low-carb comfort food experience.

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 14 ounces Lupini Beans
• 2 tablespoons Coconut Oil
• 1 medium Red Onion, chopped
• 3 pieces Garlic Cloves, minced
• 1 tablespoon Ginger, grated
• 2 tablespoons Curry Powder
• 1 teaspoon Ground Cumin
• 1 teaspoon Ground Coriander
• 0.5 teaspoon Turmeric Powder
• 0.25 teaspoon Cayenne Pepper
• 2 tablespoons Tomato Paste
• 13.5 ounces Coconut Milk
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper
• 2 cups Spinach, chopped
• 0.25 cup Fresh Cilantro, chopped
• 1 medium Lime, juiced

Directions

Step 1

Prepare lupini beans by rinsing them thoroughly to remove excess salt and bitterness.

Step 2

Heat coconut oil in a large pan over medium heat. Add chopped red onion and sauté until translucent, about 5 minutes.

Step 3

Add minced garlic and grated ginger, cooking for an additional 1 minute until fragrant.

Step 4

Stir in curry powder, ground cumin, ground coriander, turmeric powder, and cayenne pepper. Cook the spices with the onion mixture for about 1 minute to release their flavors.

Step 5

Add tomato paste and mix thoroughly to coat the spices and onion mixture.

Step 6

Pour in coconut milk, stirring well to combine everything smoothly. Bring the mixture to a gentle simmer.

Step 7

Add rinsed lupini beans into the pan and stir to combine. Season with salt and black pepper.

Step 8

Allow the curry to simmer for about 15-20 minutes, stirring occasionally, until the sauce thickens slightly.

Step 9

Stir in chopped spinach and cook for an additional 2-3 minutes until wilted.

Step 10

Remove from heat and stir in fresh cilantro and lime juice.

Step 11

Serve hot. Optionally, garnish with additional cilantro leaves and a lime wedge on the side.

Nutrition Facts

Serving size	(1262.4g)

Amount per serving	% Daily Value*
Calories	1041.4

Total Fat 42.6g	0%
Saturated Fat 25.3g	0%
Polyunsaturated Fat 0.5g
Cholesterol 0mg	0%
Sodium 6664.6mg	0%
Total Carbohydrate 136.5g	0%
Dietary Fiber 29.2g	0%
Total Sugars 46.9g
Protein 73.3g	0%

Vitamin D 0IU	0%
Calcium 485.2mg	0%
Iron 26.2mg	0%
Potassium 3389.5mg	0%

*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.

Source of Calories

Fat: 31.4%

Protein: 24.0%

Carbs: 44.7%