Dinner · 25 min

Coconut Chickpea Curry

Big flavor, weeknight effort. Chickpeas meets coconut milk in a 25-minute dinner worth keeping in rotation. The macros do the talking: 25g protein, 102g carbs, and 32g fat in every 758-calorie serving. Simple enough for a Tuesday, good enough to serve to guests — that is the whole idea.

✓ USDA-verified nutrition data

Ingredients

• 1 cup Chickpeas
• 1/2 cup Coconut milk
• 1 tbsp Curry powder
• 2 cups Spinach
• 3/4 cup cooked Basmati rice
• 1 wedge Lime

Steps

1. Spoon 2 tablespoons of the thick cream from the top of the coconut milk can into a soup pot — if your milk is homogenized, just use 2 tablespoons of the milk.
2. Heat over medium heat and stir in 1 tablespoon of curry powder. Cook 1 minute, stirring, until it smells deeply fragrant. This step, called blooming, makes the spices taste rounder and richer.
3. Pour in the remaining coconut milk (1/2 cup total) and 1 cup of drained chickpeas, scraping the bottom of the pot.
4. Bring to a gentle simmer — small bubbles around the edges, not a boil — and cook 12 minutes, until the sauce thickens slightly and coats the chickpeas.
5. Stir in 2 cups of spinach a handful at a time, letting each handful wilt before adding the next, about 2 minutes total.
6. Taste and season: salt to sharpen the flavors, a squeeze of lime to brighten them.
7. Start 3/4 cup of cooked basmati rice before you begin the curry so they finish together.
8. Spoon the curry over rice, add the lime wedge on the side, and serve hot.

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