Chickpea Coconut Curry
963
Calories
42g
Protein
153g
Carbs
24g
Fat
Chickpeas simmered in a golden coconut and tomato sauce with turmeric and ginger, served over brown rice.
Kcal 963 · Protein 42 g · Carbs 153 g · $ 4.00 per serving
Protein 42g · Carbs 153g · Fat 24g
10 min
Prep
21 min
Cook
$ 4
Per Plate
963
Calories
What You Need
One plate is the amount the calories and protein above are for.
- 2 cups chickpeas, drained and rinsed
- 1/2 cup coconut flakes
- 1 cup diced tomato
- 1 cup cooked spinach (from 10 oz raw, one bag)
- 1 cup cooked cauliflower (from about 1.5 cups raw florets)
- 1 tsp turmeric
- 1 tsp grated ginger
- 1 cup cooked brown rice
- 4 cups chickpeas, drained and rinsed
- 1 cup coconut flakes
- 2 cups diced tomato
- 2 cups cooked spinach (from 20 oz raw, 2 bags)
- 2 cups cooked cauliflower (from about 3 cups raw florets)
- 2 tsp turmeric
- 2 tsp grated ginger
- 2 cups cooked brown rice
- 8 cups chickpeas, drained and rinsed
- 2 cups coconut flakes
- 4 cups diced tomato
- 4 cups cooked spinach (from 40 oz raw, 4 bags)
- 4 cups cooked cauliflower (from about 6 cups raw florets)
- 4 tsp turmeric
- 4 tsp grated ginger
- 4 cups cooked brown rice
- 12 cups chickpeas, drained and rinsed
- 3 cups coconut flakes
- 6 cups diced tomato
- 6 cups cooked spinach (from 60 oz raw, 6 bags)
- 6 cups cooked cauliflower (from about 9 cups raw florets)
- 6 tsp turmeric
- 6 tsp grated ginger
- 6 cups cooked brown rice
- 16 cups chickpeas, drained and rinsed
- 4 cups coconut flakes
- 8 cups diced tomato
- 8 cups cooked spinach (from 80 oz raw, 8 bags)
- 8 cups cooked cauliflower (from about 12 cups raw florets)
- 8 tsp turmeric
- 8 tsp grated ginger
- 8 cups cooked brown rice
Before You Start
Drain the chickpeas, cut the cauliflower into small florets, cook the rice if it is not ready, and measure the turmeric and ginger.
How To Make It
- Warm a little oil in a deep pan over medium heat, about 1 minute, until it shimmers.
- Add the ginger and turmeric and cook, stirring, about 1 minute, until fragrant so the spices bloom without burning.
- Add the cauliflower and cook, stirring, 5 to 6 minutes, until it softens and picks up color.
- Add the chickpeas, diced tomato, and spinach and stir to coat.
- Pour in the coconut flakes and a splash of water and simmer, stirring now and then, 12 to 15 minutes, until the sauce thickens and the tomato breaks down.
- Serve over the rice.
Fix It: If the sauce looks dry or starts to stick, add a splash of water and lower the heat a little.
Microwave
- Add the ingredients you would cook together to a microwave safe bowl along with their liquid.
- Cover loosely and microwave in one minute bursts, stirring between each, until hot through.
- Let it stand for a minute, then finish and plate the dish as written in the steps above.
Nutrition Per Serving
- Calories963
- Protein42g
- Carbs153g
- Fat24g
- Fiber38g
- Sodium92mg
Bonus Benefits
- Inflammation
- Gut Health
- Heart Health
- Joint Comfort
- Eating Well
Reported to quietly support, as I've found in my research.
Chef's Wisdom:
Chickpeas: plant protein and fiber, reported to keep you full and steady your blood sugar.
Coconut: good fat and fiber, reported to keep you full.
Chickpeas: plant protein and fiber, reported to keep you full and steady your blood sugar.
Coconut: good fat and fiber, reported to keep you full.
Tools For This Recipe
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