Chickpea Spinach Protein Curry
Ingredients
- 3 cans (15 oz each) Chickpeas Drained.
- 6 cups Spinach Fresh or frozen.
- 2 cups dry Quinoa
- 1 can (14 oz) Coconut milk Full-fat.
- 1 can (15 oz) Diced tomatoes
- 1 large Yellow onion Diced.
- 5 cloves Fresh garlic Minced.
- 2 tbsp Fresh ginger Grated.
- 2 tbsp Garam masala
- 1 tsp Ground cumin
- 1 tsp Ground turmeric
- 2 tbsp Coconut oil
Steps
- Cook quinoa according to package directions.
- Heat coconut oil in a large pot over medium heat.
- Sauté onion until translucent, about 5 minutes.
- Add garlic, ginger, garam masala, cumin, and turmeric. Cook for 2 minutes.
- Add chickpeas, diced tomatoes, and coconut milk.
- Simmer for 15 minutes until sauce thickens.
- Add spinach and cook until wilted, about 3 minutes.
- Season with salt to taste.
- Serve curry over quinoa for complete protein.
Nutrition Info (per serving)
| Calories | 485 kcal |
| Protein | 22 g |
| Carbohydrates | 68 g |
| Fat | 16 g |
| Fiber | g |
| Sugar | g |