Yield: 4
Low Carb Creamy Coconut Chickpea Curry
All made in one pot, this easy vegan curry is not only delicious, but simple to make and budget friendly. Substituting riced cauliflower for the brown rice in the traditional recipe makes the carb count lower while still packing in the protein.
Prep Time
5 minutes
Cook Time
15 minutes
Total Time
20 minutes
Ingredients
- 1 yellow onion, chopped
- 1 clove garlic, minced
- 1 tsp ginger, grated or minced
- 1 tbsp coconut oil , (can sub olive oil)
- 6 cups baby spinach
- 28 ounces fire roasted tomatoes
- 1 tbsp curry powder
- 1 tsp cumin
- 1/2 tsp coriander
- 3/4 tsp salt
- 2 15oz cans chickpeas, drained and rinsed
- 1/2 cup coconut milk, canned
- 1 cup riced cauliflower
Instructions
- If cooking rice, start the rice at the beginning. Alternately, use microwave rice packets to save time.
- In a large skillet, heat the oil over medium high heat. Add the onion and saute for 5 minutes. Add the garlic, ginger, and spinach and saute for 2 minutes until the spinach is fully wilted.
- Carefully pour in the tomatoes, then add the curry powder, cumin, coriander, salt, and chickpeas. Cook for 5 minutes until bubbly.
- Stir in the coconut milk until fully combined, then remove from the heat and let warm for about 5 minutes.
- Serve over cauliflower rice, garnish with fresh cilantro (optional).
Nutrition Information:
Yield:
4Serving Size:
1 gramsAmount Per Serving: Calories: 171Total Fat: 10gSaturated Fat: 8gUnsaturated Fat: 2gSodium: 796mgCarbohydrates: 18gFiber: 4gSugar: 7gProtein: 5g
