Coconut Red Curry With Chickpeas

How to Make Quick & Simple Chickpea Red Curry Recipe (Vegetarian)

Chickpea tomato red curry with spinach is the perfect vegetarian-friendly main dish recipe for all.

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Prep Time 5

Cook Time 15

Total Time 20

Course Soups and Stews

Cuisine Asian, Thai

Servings

Calories 198 kcal

Equipment

1 Large Pot

Ingredients

1 tablespoon extra virgin olive oil
½ cup coconut milk
¼ cup onion, white (Diced)
½ teaspoon garlic, fresh (Minced)
½ teaspoon ginger, fresh (Minced)
¼ teaspoon paprika, ground
½ teaspoon curry powder, red
¼ teaspoon cumin, ground
½ cup tomatoes (Crushed)
¼ cup spinach (Frozen)
1 ½ cups chickpeas (Canned, drained & rinsed)

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Instructions

In a large pot, heat the olive oil over medium heat. Next, saute the diced onion, garlic and ginger for 10 minutes.
Next, add all the spices and cook for one minute to release the fragrance of the spices.
Add the diced tomatoes, coconut milk, and chickpeas to the pot and stir until well combined. Let cook for about 10 more minutes.
Finally, add the spinach and cook for about 4 minutes, and remove from heat. Transfer the chickpea curry to a plate. Optional to top with fresh parsley, squeeze of lime juice and serve.

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Nutrition

Serving: 1 ServingCalories: 198kcalCarbohydrates: 20gProtein: 6gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 11mgPotassium: 322mgFiber: 5gSugar: 4gVitamin A: 413IUVitamin C: 5mgCalcium: 45mgIron: 3mg

The information shown is an estimate provided by an online nutrition calculator. Modify as needed and enjoy.

Keyword 1-pot red curry, coconut red curry, curry recipe

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