One Pot Coconut Chickpea Curry

Name: One Pot Coconut Chickpea Curry
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 6 porsi
Cuisine: Indonesian
Ingredients: 2 teaspoons garam masala; 1 teaspoon cumin seeds; 1 teaspoon ground ginger; 4 g reen cardamom pods; 1 tablespoon unsalted butter or ghee; 1 small yellow onion, (diced); 4 large garlic cloves, (minced); 1 tablespoon grated ginger ((from a 3-inch peeled piece)); One 14.5-ounce can diced tomatoes; Two 15-ounce cans chickpeas, (drained and rinsed); One 14-ounce can well shaken coconut milk ((use light if counting WW Points)); One small head cauliflower, (chopped); 5 ounces baby spinach ((5 cups, loosely packed)); 3 tablespoons freshly squeezed lemon juice ((1 large lemon)); 1 teaspoon salt ((more or less, to taste)); cooked rice or quinoa, (for serving (if desired))

Excellent vegetarian dinner recipe!

⏱️ 70 min 🔪 Prep: 25 min 🔥 Cook: 45 min 📊 Medium 👁️ 4 views

👨‍🍳 Start Cooking

Foto: RecipeGirl

Ingredients

6 servings

2 teaspoons garam masala
1 teaspoon cumin seeds
1 teaspoon ground ginger
4 g reen cardamom pods
1 tablespoon unsalted butter or ghee
1 small yellow onion, (diced)
4 large garlic cloves, (minced)
1 tablespoon grated ginger ((from a 3-inch peeled piece))
One 14.5-ounce can diced tomatoes
Two 15-ounce cans chickpeas, (drained and rinsed)
One 14-ounce can well shaken coconut milk ((use light if counting WW Points))
One small head cauliflower, (chopped)
5 ounces baby spinach ((5 cups, loosely packed))
3 tablespoons freshly squeezed lemon juice ((1 large lemon))
1 teaspoon salt ((more or less, to taste))
cooked rice or quinoa, (for serving (if desired))

Steps

In a small bowl, combine the garam masala, cumin and ground ginger. Use the flat of a chef's knife to crack the cardamom pods and add those to the bowl too.
Heat the butter in a heavy skillet or Dutch oven over medium heat. Add the onion and cook for about 10 minutes, browning the onion and letting it develop dark color, although without burning it. Stir in the garlic and ginger and cook for 2 minutes.
Add the spices from the cup and stir them into the onion mixture. Add the tomatoes and the chickpeas and saute for about 2 minutes. Take the pan off the heat and stir in the shaken coconut milk. Return the pan to the heat and bring to a gentle boil. Turn down the heat, stir in the cauliflower and simmer for about 30 minutes, or until the chickpeas are tender and the sauce has reduced slightly.
Add the baby spinach in handfuls, stirring in each handful to help it wilt before adding the next. Stir in the lemon juice. Taste and season with salt.
Serve immediately over rice, or let cool and refrigerate. The curry will hold up well in the refrigerator in an airtight container for up to 5 days.

Nutrition Facts (per serving)

Macronutrients

Calories36318% DV

*DV = Daily Value based on a 2,000 calorie diet

💰 Cost Estimate

Total Ingredients Rp 4.350

Per Serving Rp 725/serving

🏠 Save ~Rp 8.700 compared to buying!

📋 Price Breakdown (13% ingredients detected)

Ingredient	Amount	Unit Price	Subtotal
garam masala	2 teaspoons	Rp 5.000/250g	Rp 4.000
cumin seeds	1 teaspoon	Rp 70.000/kg	Rp 350
ground ginger	1 teaspoon	-	-
reen cardamom pods	4 g	-	-
unsalted butter or ghee	1 tablespoon	-	-
yellow onion	1 small	-	-
garlic cloves	4 large	-	-
grated ginger	1 tablespoon	-	-
One 14.5-ounce can diced tomatoes	-	-	-
Two 15-ounce cans chickpeas	-	-	-
One 14-ounce can well shaken coconut milk	-	-	-
One small head cauliflower	-	-	-
baby spinach	5 ounces	-	-
freshly squeezed lemon juice	3 tablespoons	-	-
salt	1 teaspoon	-	-
cooked rice or quinoa	-	-	-