Whole30 Chickpea Curry

Warm, aromatic, and bursting with wholesome flavors, this Whole30 Chickpea Curry is a vibrant plant-based dish perfect for healthy weeknight dinners. Made with creamy coconut milk, tender chickpeas, and a fragrant blend of curry powder, cumin, and coriander, this comforting recipe is both rich in taste and Whole30-compliant. Fresh ginger and garlic provide an irresistible depth of flavor, while a touch of lime and chopped cilantro adds a refreshing finish. Loaded with baby spinach for added nutrients, this one-pot curry comes together in just 45 minutes, making it ideal for busy schedules. Serve it solo, or pair it with cauliflower rice for a fully Whole30-approved meal. Whether you're meal prepping or looking for an easy vegetarian dinner, this curry is satisfying, nutritious, and sure to become a new favorite.

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 tablespoons coconut oil
• 1 large, chopped yellow onion
• 4 minced garlic cloves
• 1 inch, grated fresh ginger
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon coriander
• 0.5 teaspoon cayenne pepper
• 1 can (13.5 oz) coconut milk
• 1 cup vegetable broth
• 2 tablespoons tomato paste
• 2 cups, cooked or canned (drained and rinsed) chickpeas
• 3 cups baby spinach
• 1 juiced lime
• 0.25 cup, chopped cilantro
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

1. Heat the coconut oil in a large pot over medium heat.

Step 2

2. Add the chopped onion and sauté for about 5 minutes, until the onion becomes translucent.

Step 3

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

Step 4

4. Add the curry powder, ground cumin, coriander, and cayenne pepper, stirring constantly to bloom the spices, about 1 minute.

Step 5

5. Pour in the coconut milk, vegetable broth, and tomato paste. Stir well to combine the ingredients.

Step 6

6. Bring the mixture to a gentle simmer and let it cook for 5 minutes to blend the flavors.

Step 7

7. Add the chickpeas to the pot and simmer for another 10 minutes, allowing the chickpeas to heat through.

Step 8

8. Stir in the baby spinach and cook until wilted, about 2 minutes.

Step 9

9. Add lime juice and chopped cilantro, seasoning with salt and black pepper to taste.

Step 10

10. Stir everything until well combined and serve the curry hot.

Nutrition Facts

Serving size	(1416.6g)

Amount per serving	% Daily Value*
Calories	1299.5

Total Fat 42.2g	0%
Saturated Fat 25.3g	0%
Polyunsaturated Fat 1.2g
Cholesterol 0mg	0%
Sodium 7262.2mg	0%
Total Carbohydrate 195.0g	0%
Dietary Fiber 42.2g	0%
Total Sugars 61.1g
Protein 47.1g	0%

Vitamin D 0IU	0%
Calcium 454.3mg	0%
Iron 28.3mg	0%
Potassium 2747.0mg	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: 28.2%

Protein: 14.0%

Carbs: 57.9%