Description
Creamy Coconut Chickpea Curry Bake is a comforting and flavorful dish that brings the warmth of exotic spices to your kitchen.
Ingredients
Scale
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (14 oz) full-fat coconut milk
- 2 tbsp red curry paste
- 2 cups fresh spinach
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tbsp olive oil
Instructions
- Preheat your oven to 375°F (190°C).
- In a skillet over medium heat, add olive oil, diced onion, and minced garlic. Sauté until soft and fragrant, about 5 minutes.
- Stir in the chickpeas and red curry paste; mix well.
- Add the coconut milk and spinach; let simmer for about 5 minutes until the spinach wilts.
- Transfer the mixture to a baking dish and bake for 20-25 minutes until bubbly and golden.
- Let cool slightly before serving with rice or naan.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 310
- Sugar: 4g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 14g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg
Keywords: For added nutrition, mix in other vegetables like bell peppers or carrots. Adjust the spice level by reducing the amount of red curry paste if desired. Leftovers can be stored in an airtight container for up to three days; reheat in the oven or microwave.