Nutrition balance score
Unbalanced
Glycemic Index
41
Low
Glycemic Load
15
Moderate
Nutrition per serving
Calories522.3 kcal (26%)
Total Fat41.6 g (59%)
Carbs34.7 g (13%)
Sugars4.6 g (5%)
Protein11.3 g (23%)
Sodium778.9 mg (39%)
Fiber8.3 g (30%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
If serving with rice, cook rice according to package directions.
Step 2
Dice an onion and fry over medium heat with olive oil, stirring occasionally.
Step 3
Slice lengthwise then thinly chop carrots. Once onions are translucent (after about 5-6 minutes), add carrots to the pot.
Step 4
Thinly slice bell pepper and add to the pot with onions and carrots.
Step 5
Add chickpeas, spices (garam masala, cumin, curry, turmeric, garlic, salt), tomato paste, curry paste, and coconut milk. Mix well then reduce the heat to medium-low and let simmer for about 10-15 minutes until the curry thickens.
Step 6
Wash your greens. If using kale, tear off the stem then rip into small pieces, or if using spinach, roughly chop into smaller pieces. Mix into the curry then remove the pot from heat after 2 minutes.
Step 7
Serve the chickpea coconut curry over a bed of rice or with this homemade naan bread.
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