Creamy Chickpea and Spinach Curry
If you’re looking for a comforting, nourishing dish that’s easy to prepare, this Creamy Chickpea and Spinach Curry is the perfect choice. It’s packed with immune-boosting ingredients and comforting flavours that make it a go-to recipe for a busy weeknight dinner or a meal prep favourite. Plus, it’s naturally plant-based and full of goodness, making it a cancer-conscious option you can feel great about!
Why it’s Cancer Conscious
This curry is loaded with anti-inflammatory ingredients like turmeric, ginger, and cumin, all of which support your immune system and promote overall health. Chickpeas are not only a great source of plant-based protein, but they’re also rich in fiber, making them gut-friendly. Spinach provides a powerhouse of antioxidants, including Vitamin C, which helps your body fight oxidative stress. The coconut milk adds healthy fats to support your body’s defenses and is a nourishing base for the sauce, giving the dish a creamy texture without any dairy.
The Glycemic Load
Let’s take a quick look at the glycemic load (GL) of this dish:
Chickpeas (1.5 cups) – 1.5 GL
Spinach (3 cups) – 0.5 GL
Coconut milk (28 oz) – 2.5 GL
Tomatoes (1 can) – 1.5 GL
Total GL for the Entire Recipe: 1.5 + 0.5 + 2.5 + 1.5 = 6.0 GL
Glycemic Load per Serving (Serves 4): 6.0 GL ÷ 4 = 1.5 GL per serving
What Does This Mean?
A glycemic load under 10 is considered low, making this recipe a great option for keeping blood sugar levels steady and supporting metabolic health.
What’s Essential & What Can Be Swapped
Essential Ingredients
Chickpeas: A great plant-based protein source and key to this curry’s heartiness. If using dried, make sure to soak and pressure cook them in advance (or you can use canned chickpeas if needed, just ensure they’re BPA-free).
Spinach: Packed with antioxidants and vitamins, spinach gives this curry its vibrant green colour and nutritional punch.
Coconut Milk: This provides the creamy texture and rich flavour, making the curry decadent and satisfying.
Spices: Turmeric, cumin, and ginger are key to the curry’s flavour and health benefits—anti-inflammatory and immune-boosting.
What Can Be Swapped:
Coconut Oil: Feel free to swap with avocado oil or olive oil, though coconut oil adds a unique, subtle flavor that complements the curry.
Spinach: Kale or Swiss chard are great alternatives if you prefer a different leafy green.
Chickpeas: You can use any other type of beans or legumes, such as lentils or white beans
Coconut Milk: You can substitute with a different plant-based milk (like cashew or almond milk), but keep in mind the texture and flavour will be much different
Chili Powder: Skip it if you don’t enjoy heat, or opt for fresh chili peppers for a spicier kick.
How to Enhance This Dish:
• Add extra veggies like bell peppers, zucchini, or cauliflower for more nutrients and color.
• Stir in coconut yogurt or a splash of lime juice at the end for added creaminess and tang.
• If you like a bit of crunch, top with toasted nuts or seeds, such as cashews or hemp seeds.
Prep Ahead Steps
Cooking With Intention
Friendly reminder that your energy and intention while cooking this dish makes a huge difference. Take the time to enjoy the aroma of the spices as they bloom, and remember: cooking is not just about food—it’s about nourishing your body with love and care. ⓘ Why is this important?
Creamy Chickpea and Spinach Curry
Ingredients
- 1 tbsp coconut oil or avocado oil
- 1 yellow onion finely chopped
- 3 garlic cloves minced
- 2 teaspoons ground ginger
- 2 teaspoons ground turmeric
- 2 teaspoons ground cumin
- 1/2 teaspoons chili powder optional
- 28 oz diced tomatoes
- 14 oz coconut milk
- 1.5 cups cooked chickpeas
- 3 cups fresh spinach packed
- 1/4 cup fresh cilantro chopped (optional, for garnish)
- Sea salt and black pepper to taste
Instructions
- Sauté Aromatics: Heat 1 tbsp coconut oil in a large pan over medium heat. Add 1 yellow onion and sauté for 3-4 minutes until softened. Stir in 3 garlic cloves, cooking for another 1-2 minutes. Add 2 teaspoons ground ginger, 2 teaspoons ground turmeric, 2 teaspoons ground cumin, and 1/2 teaspoons chili powder (if using). Stir constantly for about 30 seconds to toast the spices and release their aromas.
- Simmer the Base: Stir in the diced tomatoes and coconut milk. Bring to a gentle simmer and cook for 10 minutes, allowing the flavors to meld.
- Add Chickpeas & Spinach: Add 1.5 cups cooked chickpeas and 3 cups fresh spinach Simmer for another 5-7 minutes, or until the spinach has wilted and the curry has thickened slightly.
- Finish & Serve: Stir in the lemon juice and season with salt and pepper to taste. Garnish with fresh cilantro, if desired.
