This golden chickpea curry is my go-to on busy days — rich, comforting, and actually healthy. No cream, no gluten, no fuss. Just pantry staples transformed into a one-pot wonder that even my picky daughter requests! 🌟
You’ll need:
- 1 can chickpeas (drained)
- 1 can full-fat coconut milk
- 2 tbsp tomato paste
- 1 tbsp curry powder (I use a mild Madras blend)
- Handful of baby spinach (optional, but adds freshness!)
Sauté onions & garlic (5 min), stir in spices, add chickpeas + coconut milk, simmer 10–15 min. Stir in spinach at the end. Serve over jasmine rice or with warm naan.
💡 Pro Tip: Double the batch and freeze half — it reheats beautifully!
Why it works: High-protein, anti-inflammatory spices, and gut-friendly fiber. Healing never tasted this good.
👉 Save this & tag me @ahealthymodernliving when you make it!
