Low Fat Chickpea Curry

Indulge in the warm, aromatic flavors of this Low-Fat Chickpea Curry, a healthy and satisfying plant-based dish perfect for weeknight dinners. Packed with protein-rich chickpeas, creamy low-fat coconut milk, and vibrant spinach, this recipe is seasoned with a fragrant blend of spices like cumin, coriander, turmeric, and garam masala for a rich, authentic taste. Ready in just 35 minutes, this curry makes a quick and wholesome meal that’s both vegan and low in calories. Serve it over steamed basmati rice or alongside whole-grain flatbreads for a comforting, nutrient-packed dinner that everyone will love.

Nutriscore Rating: 85/100

Prep Time:10 mins

Cook Time:25 mins

Total Time:35 mins

Servings: 4

Ingredients

• 400 grams Chickpeas
• 1 teaspoon Olive oil
• 1 medium Onion
• 3 units Garlic cloves
• 1 teaspoon Ginger
• 1 teaspoon Ground cumin
• 1 teaspoon Ground coriander
• 1 teaspoon Garam masala
• 0.5 teaspoon Ground turmeric
• 400 grams Canned tomatoes
• 200 milliliters Low-fat coconut milk
• 100 grams Fresh spinach
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 2 tablespoons Fresh cilantro

Directions

Step 1

Drain and rinse the chickpeas under cold water. Set aside.

Step 2

Finely chop the onion, garlic, and ginger.

Step 3

In a large non-stick saucepan, heat the olive oil over medium heat.

Step 4

Add the chopped onion to the saucepan and sauté for about 3-4 minutes until the onion is translucent.

Step 5

Stir in the garlic and ginger, cooking for an additional 1 minute until fragrant.

Step 6

Add the ground cumin, coriander, garam masala, and turmeric to the onion mixture. Cook, stirring constantly, for about 30 seconds to release the spices' aroma.

Step 7

Pour in the canned tomatoes with their juice, stirring to combine. Allow the mixture to reach a gentle simmer.

Step 8

Add the drained chickpeas to the saucepan. Stir to combine all ingredients well. Let the curry simmer over low heat for about 10 minutes, allowing the flavors to meld together.

Step 9

Pour the low-fat coconut milk into the curry, stirring thoroughly. Season with salt and black pepper.

Step 10

Add the fresh spinach to the curry, stirring until the spinach is wilted and incorporated into the sauce, about 2-3 minutes.

Step 11

Remove the curry from the heat. Taste and adjust seasoning if necessary.

Step 12

Garnish with chopped fresh cilantro before serving.

Step 13

Serve hot with steamed basmati rice or whole-grain flatbreads.

Nutrition Facts

Serving size	(1298.0g)

Amount per serving	% Daily Value*
Calories	1129.6

Total Fat 41.5g	0%
Saturated Fat 9.1g	0%
Polyunsaturated Fat 4.8g
Cholesterol 8mg	0%
Sodium 1832.7mg	0%
Total Carbohydrate 151.6g	0%
Dietary Fiber 45.1g	0%
Total Sugars 38.2g
Protein 45.0g	0%

Vitamin D 0IU	0%
Calcium 522.2mg	0%
Iron 22.7mg	0%
Potassium 2449.5mg	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: 32.2%

Protein: 15.5%

Carbs: 52.3%