High Protein Chickpea Curry

Bursting with bold flavors and packed with plant-based protein, this High Protein Chickpea Curry is a must-try for anyone seeking a wholesome, satisfying meal. Featuring tender chickpeas simmered in a luscious coconut milk and tomato-based sauce infused with aromatic spices like curry powder, cumin, and turmeric, this recipe is as nourishing as it is delicious. Fresh spinach, cilantro, and a splash of tangy lime juice add vibrant freshness, while the rich, creamy texture ensures every bite feels like comfort food at its finest. Ready in just 45 minutes, this easy vegan curry is perfect for weeknight dinners and meal prep alike. Serve it over steamed rice or with warm naan for a complete, crowd-pleasing meal that’s gluten-free and loaded with nutrients.

Nutriscore Rating: 62/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 cups canned chickpeas
• 2 tablespoons coconut oil
• 1 large yellow onion, chopped
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons tomato paste
• 1 13.5-ounce can canned coconut milk
• 1 cup vegetable broth
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 0.5 teaspoon ground turmeric
• 1 teaspoon sea salt
• 0.5 teaspoon black pepper
• 3 cups fresh spinach
• 0.25 cup fresh cilantro, chopped
• 2 tablespoons fresh lime juice

Directions

Step 1

Rinse the canned chickpeas under cold water and drain well.

Step 2

Heat the coconut oil in a large pan over medium heat.

Step 3

Add the chopped onion to the pan and sauté for about 5 minutes until it becomes soft and translucent.

Step 4

Stir in the minced garlic and grated ginger, and sauté for another minute until fragrant.

Step 5

Add the tomato paste, curry powder, ground cumin, ground coriander, ground turmeric, sea salt, and black pepper to the pan. Stir well to coat the onions and cook for 2 minutes.

Step 6

Pour in the coconut milk and vegetable broth, stirring to combine.

Step 7

Add the chickpeas to the pan. Bring the mixture to a gentle simmer and cook for 15 minutes, stirring occasionally.

Step 8

Stir in the fresh spinach and cook until wilted, about 2 minutes.

Step 9

Add the fresh lime juice and chopped cilantro to the curry, stirring well to combine.

Step 10

Taste and adjust seasoning if necessary.

Step 11

Serve the chickpea curry hot, garnished with additional cilantro if desired.

Nutrition Facts

Serving size	1535.4 grams (1535.4g)

Amount per serving	% Daily Value*
Calories	1810

Total Fat 130.70g	168%
Saturated Fat 105.10g	526%
Polyunsaturated Fat 1.20g
Cholesterol 0mg	0%
Sodium 8537mg	371%
Total Carbohydrate 144.20g	52%
Dietary Fiber 31.20g	111%
Total Sugars 38.80g
Protein 40.00g	80%

Vitamin D 0IU	0%
Calcium 476mg	37%
Iron 36mg	202%
Potassium 3095mg	66%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 61.5%

Protein: 8.4%

Carbs: 30.2%