🥥 High-Protein Chickpea, Lentil & Spinach Curry
100%
0
Nutrition balance score
Good
Glycemic Index
35
Low
Glycemic Load
18
Moderate
Nutrition per serving
Calories427 kcal (21%)
Total Fat19.9 g (28%)
Carbs49.8 g (19%)
Sugars7.6 g (8%)
Protein17.4 g (35%)
Sodium924.9 mg (46%)
Fiber10.9 g (39%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
1 Tbspoil
1onion
large, diced
3garlic cloves
minced
1 Tbspfresh ginger
or 1 tsp ground
3 Tbspcurry paste
tikka masala, madras, or korma - your choice
1 tspground cumin
½ tspturmeric
optional
1 cupred lentils
uncooked, rinsed
2 x 400gtins chickpeas
drained and rinsed
400gtin chopped tomatoes
400mltin coconut milk
2 cupsvegetable stock
start with 2 and add more if needed
150gfresh spinach
or 100g frozen spinach
0.5lime
Juice of, optional
Salt
pepper
to taste
coriander
Optional, chopped, or chili flakes for serving
Instructions
Step 1
In a large pot, heat oil. Add onion and sauté 5–6 mins until soft. Add garlic and ginger, cook 1 minute more.
Step 2
Stir in curry paste, cumin, and turmeric. Cook for 2 mins to release flavor.
Step 3
Add lentils, chickpeas, chopped tomatoes, coconut milk, and 2 cups stock. Stir and bring to a boil.
Step 4
Lower heat and simmer uncovered for 25–30 minutes, stirring occasionally, until lentils are soft and curry thickens. Add extra stock if needed.
Step 5
Stir in spinach until wilted (or add frozen spinach and cook 5 more minutes). Season with salt, pepper, and lime juice.
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