Slow Carb Chickpea and Spinach Curry

This curry is rich in plant-based protein and packed with flavor, making it a satisfying and nutritious lunch option.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped onion and minced garlic. Sauté until the onion becomes translucent.

Step 2

Add the ground cumin, ground coriander, turmeric, and chili powder. Stir and cook for about 1 minute until the spices become fragrant.

Step 3

Pour in the diced tomatoes and coconut milk. Stir to combine.

Step 4

Add the drained chickpeas to the skillet. Simmer the mixture for about 10 minutes, allowing it to thicken.

Step 5

Stir in the fresh spinach leaves and cook until they wilt.

Step 6

Season the curry with salt and pepper to taste. Adjust the chili powder for spice level.

Step 7

Simmer for an additional 5 minutes to meld the flavors.

Step 8

Garnish with fresh cilantro leaves before serving.

Step 9

Divide the Slow Carb Chickpea and Spinach Curry into three servings.