Low Sodium Chickpea Curry

Indulge in the bold flavors of this Low Sodium Chickpea Curry, a heart-healthy, nutrient-packed dish that's as satisfying as it is flavorful. Perfectly spiced with aromatic cumin, turmeric, garam masala, and a hint of cayenne, this curry delivers robust taste without the excess salt. Creamy coconut milk melds beautifully with protein-rich chickpeas and fresh spinach, creating a velvety, wholesome base. The recipe features zesty lemon juice and a garnish of vibrant cilantro for a fresh, citrusy finish. Ready in just 45 minutes, this easy-to-make curry pairs wonderfully with steamed rice or naan, making it an ideal weeknight dinner that’s plant-based, dairy-free, and loaded with wholesome goodness. Enjoy the perfect balance of flavor, nutrition, and comfort with every bite!

Nutriscore Rating: 84/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 tablespoons Olive oil
• 1 medium Onion, finely chopped
• 3 cloves Garlic cloves, minced
• 1 tablespoon Ginger, grated
• 1 teaspoon Cumin seeds
• 1 teaspoon Ground coriander
• 1 teaspoon Turmeric powder
• 1 teaspoon Garam masala
• 0.25 teaspoon Cayenne pepper
• 2 tablespoons Tomato paste
• 1 13.5 oz can Coconut milk
• 2 15 oz cans Canned chickpeas, drained and rinsed
• 1 cup Low sodium vegetable broth
• 2 cups Fresh spinach leaves
• 1 tablespoon Lemon juice
• 0.25 cup Fresh cilantro, chopped
• 0 Black pepper, to taste

Directions

Step 1

Heat the olive oil in a large pan over medium heat.

Step 2

Add the chopped onion and sauté for 5 minutes until translucent.

Step 3

Stir in the minced garlic and grated ginger, cooking for an additional 2 minutes until fragrant.

Step 4

Add the cumin seeds, ground coriander, turmeric, garam masala, and cayenne pepper. Stir well and cook for about 1 minute.

Step 5

Add the tomato paste and mix thoroughly with the spices.

Step 6

Pour in the coconut milk and vegetable broth, stirring to combine.

Step 7

Add the drained chickpeas and bring to a simmer. Cook for 15-20 minutes, stirring occasionally.

Step 8

Stir in the fresh spinach leaves, allowing them to wilt into the curry.

Step 9

Remove from heat and stir in the lemon juice.

Step 10

Season with black pepper to taste.

Step 11

Garnish with chopped cilantro before serving. Serve hot with rice or naan.

Nutrition Facts

Serving size	(1788.9g)

Amount per serving	% Daily Value*
Calories	1573.7

Total Fat 48.7g	0%
Saturated Fat 6.8g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 2815.2mg	0%
Total Carbohydrate 239.1g	0%
Dietary Fiber 53.9g	0%
Total Sugars 66.3g
Protein 61.5g	0%

Vitamin D 0IU	0%
Calcium 503.6mg	0%
Iron 26.3mg	0%
Potassium 3343.4mg	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: 26.7%

Protein: 15.0%

Carbs: 58.3%