Chickpea Spinach Curry (gluten free, dairy free)
This easy and flavorful Chickpea Spinach Curry recipe comes together in under 30 minutes. It is perfect for a busy weeknight dinner. The fragrant coconut curry sauce coats the tender chickpeas, fresh spinach, and crispy chickpeas, creating a satisfying and healthy meal. Feel free to add chicken for an extra protein boost. This Chickpea Spinach Curry recipe is gluten free, dairy free and nut free. To make it low carb serve with brown rice and cauliflower rice. To make this recipe low fat use a low fat or fat free coconut milk or cream.
Ingredients
- 3-4 tbsp yellow or green coconut curry mix (or mix together 2 tablespoons of curry powder, ½ teaspoon of turmeric, 1 teaspoon of cumin, ½ teaspoon of coriander, and a pinch of cayenne pepper)
- 1 1/2 cup coconut cream or coconut milk
- 2 cups white rice or brown rice
- 2 cups fresh spinach
- 1 cup crispy chickpeas
- 2 tbsp pomegranate seeds
- 1 lb chicken breasts optional
Instructions
- Add chicken, 1 tbsp olive oil and spinach to a frying pan.
- Sautee for 5-7 minute on medium heat until the chicken is browned and the spinach is wilted.
- Add the curry mix and coconut cream to a bowl and mix together. Add to the same frying pan. Cook for 5 minutes, stirring occasionally.
- Stir in the cooked rice.
- Simmer for 5 minutes more, or until heated through.
- Top with crispy chickpeas and pomegranate seeds.
- Serve immediately.