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Chickpea Curry Recipe

This curry recipe is healthy, satisfying, and holds up great in the fridge making it perfect for meal prep. In fact, the great thing about this recipe is that the longer it stays in the fridge, the more the flavors mingle and get to know each other. It is super easy to prepare and you probably have most of these ingredients in your pantry already. Serve it with a side of brown rice and you’re good to go. So delicious! Here’s the recipe:

(Serves 5-6)


1 large onion, chopped

2 medium tomatoes, diced

2 cups spinach

15 oz canned chickpeas

3 garlic cloves, minced

½ tsp cinnamon

½ tsp nutmeg

2 tsp curry powder

13 oz coconut milk

2 tsp flour

2 tbsp olive oil

1 lime

  • Add oil into a pot over medium heat and toss in the onions and tomatoes with some salt and pepper; cook for 10 minutes
  • Drain and rinse the chickpeas and then add them into the pot along with the garlic and spices; cook for 1 minute
  • Add in the coconut milk and flour, stir, and bring to a boil
  • Once boiling, reduce the heat to medium low and simmer for 10-12 minutes
  • Add in the spinach and cook until wilted
  • Remove from heat and squeeze in the juice of 1 lime
  • Serve with brown rice or separate into meal prep containers and store in the fridge