Spiced Chickpea Curry
A flavorful and heart-healthy curry recipe packed with plant-based proteins and fiber to support a diet aimed at lowering high cholesterol.
Ingredients
- 1 tbsp olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1-inch piece of ginger, grated
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp turmeric
- 1/2 tsp cinnamon
- 1/2 tsp cayenne pepper
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) coconut milk
- 2 cups spinach
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
In a large pot, heat olive oil over medium heat.
Add chopped onion, garlic, and ginger. Sauté until fragrant, about 3 minutes.
Stir in cumin, coriander, turmeric, cinnamon, and cayenne pepper. Cook for another 2 minutes.
Add chickpeas, diced tomatoes, and coconut milk. Bring to a simmer and cook for 15 minutes.
Stir in spinach and cook until wilted. Season with salt and pepper.
Serve the curry hot, garnished with fresh cilantro. Enjoy with brown rice or whole wheat naan.
Estimated Nutrition
Per serving
| Calories | 320 |
| Protein (g) | 12 |
| Carbs (g) | 45 |
| Fiber (g) | 10 |
| Sugar (g) | 8 |
| Saturated fat (g) | 1 |
| Trans fat (g) | 0 |
| Sodium (mg) | 600 |
| Cholesterol | 0 |