Coconut Vegetable Curry
946
Calories
40g
Protein
148g
Carbs
24g
Fat
A fragrant coconut curry loaded with mixed vegetables and chickpeas, served over brown rice.
Kcal 946 · Protein 40 g · Carbs 148 g · $ 4.00 per serving
Protein 40g · Carbs 148g · Fat 24g
12 min
Prep
18 min
Cook
$ 4
Per Plate
946
Calories
What You Need
One plate is the amount the calories and protein above are for.
- 2 cups chickpeas
- 1 cup cooked spinach (from 10 oz raw, one bag)
- 1.5 cups cooked cauliflower (from about 2 cups raw florets)
- 1/2 cup coconut flakes
- 1 tbsp curry powder
- 1 tsp grated ginger
- 1 cup cooked brown rice
- 4 cups chickpeas
- 2 cups cooked spinach (from 20 oz raw, 2 bags)
- 3 cups cooked cauliflower (from about 4 cups raw florets)
- 1 cup coconut flakes
- 2 tbsp curry powder
- 2 tsp grated ginger
- 2 cups cooked brown rice
- 8 cups chickpeas
- 4 cups cooked spinach (from 40 oz raw, 4 bags)
- 6 cups cooked cauliflower (from about 8 cups raw florets)
- 2 cups coconut flakes
- 4 tbsp curry powder
- 4 tsp grated ginger
- 4 cups cooked brown rice
- 12 cups chickpeas
- 6 cups cooked spinach (from 60 oz raw, 6 bags)
- 9 cups cooked cauliflower (from about 12 cups raw florets)
- 3 cups coconut flakes
- 6 tbsp curry powder
- 6 tsp grated ginger
- 6 cups cooked brown rice
- 16 cups chickpeas
- 8 cups cooked spinach (from 80 oz raw, 8 bags)
- 12 cups cooked cauliflower (from about 16 cups raw florets)
- 4 cups coconut flakes
- 8 tbsp curry powder
- 8 tsp grated ginger
- 8 cups cooked brown rice
Before You Start
Drain and rinse the chickpeas, cut the cauliflower into small florets, rinse the spinach, and grate the ginger so it is ready the moment the pan is hot.
How To Make It
- Warm a little oil in a deep pan over medium heat, about 1 minute, until it flows easily across the pan.
- Add the ginger and curry powder and cook, about 1 minute, until fragrant and the kitchen smells warm and spicy.
- Add the chickpeas and cauliflower and stir to coat in the spices.
- Pour in the coconut flakes and a splash of water and simmer, 12 to 15 minutes, until the cauliflower is fork tender and the sauce has thickened slightly.
- Stir in the spinach and cook, 1 to 2 minutes, until it wilts and turns bright green.
- Serve over the brown rice.
Fix It: If the curry looks dry before the cauliflower is tender, add a splash more water so nothing sticks or scorches.
Microwave
- Add the ingredients you would cook together to a microwave safe bowl along with their liquid.
- Cover loosely and microwave in one minute bursts, stirring between each, until hot through.
- Let it stand for a minute, then finish and plate the dish as written in the steps above.
Nutrition Per Serving
- Calories946
- Protein40g
- Carbs148g
- Fat24g
- Fiber37g
- Sodium93mg
Bonus Benefits
- Inflammation
- Gut Health
- Joint Comfort
- Eating Well
- Mood Support
Reported to quietly support, as I've found in my research.
Chef's Wisdom:
Coconut: good fat and fiber, reported to keep you full.
Chickpeas: plant protein and fiber, reported to keep you full and steady your blood sugar.
Coconut: good fat and fiber, reported to keep you full.
Chickpeas: plant protein and fiber, reported to keep you full and steady your blood sugar.
Tools For This Recipe
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