Green Curry of Chickpeas, Zucchini & Spinach – Quick & Healthy!

Delight in the vibrant green curry of chickpeas, zucchini, and spinach, packed with protein and nutrients, ready in just 30 minutes.

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Prep Time 30

Cook Time 30

Total Time 1

Servings: 4 servings

Course: Dinner

Cuisine: Southeast Asian

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Curry Base

2 tablespoons Extra Virgin Olive Oil Coconut oil can be used for a twist.
1 medium White Onion, diced Yellow onion can be substituted.
1 tablespoon Fresh Ginger, grated Fresh is better than dried.
3 cloves Garlic, minced Opt for fresh cloves.
3 Kaffir Lime Leaves Lime zest can be used as an alternative.
2 tablespoons Green Curry Paste Adjust for heat preference.
2 cups Vegetable Stock Homemade stock enhances flavor.

For the Vegetables

2 cans Chickpeas, drained Dried chickpeas can be used if cooked beforehand.
2 medium Zucchini, diced Summer squash can be substituted.
0.5 cup Green Peas Frozen peas can be used.
2 bunches English Spinach, leaves picked Kale can be used as an alternative.
0.5 bunch Coriander, leaves picked Flat-leaf parsley can be substituted.
0.5 bunch Mint, leaves picked Basil can also be used.

Finishing Touches

2 medium Limes, juiced Lemon juice can be used.
Sea-salt Flakes & Freshly Ground Black Pepper Season to taste.
2 cups Bean Sprouts Any sprout variety can be used.
1 cup Coconut Cream Regular cream is an option for non-vegans.
Asian Herbs, for garnish Thai basil or your favorite herb.

Equipment

Large saucepan

Method

Step-by-Step Instructions

Heat 2 tablespoons of extra virgin olive oil in a large saucepan over medium heat. Add 1 diced white onion, 1 tablespoon of grated fresh ginger, 3 minced garlic cloves, and 3 kaffir lime leaves. Sauté for about 5 minutes until the onion is translucent.
Stir in 2 tablespoons of green curry paste, cooking for about 2 minutes until fragrant. Stir continuously to avoid scorching.
Pour in 2 cups of vegetable stock and bring to a gentle simmer. Add 2 cans of drained chickpeas and cook gently for 10 minutes.
Add 2 medium diced zucchinis and ½ cup of green peas to the pot and simmer for an additional 5-7 minutes.
In a blender, combine 2 bunches of picked spinach leaves, ½ bunch of fresh coriander, ½ bunch of mint leaves, and the juice from 2 limes. Blend until smooth.
Stir the spinach puree into the curry and mix well. Remove from heat after a minute to keep the spinach vibrant.
Season with sea-salt flakes and freshly ground black pepper. Serve topped with bean sprouts and a drizzle of coconut cream, garnished with Asian herbs.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 45gProtein: 12gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gSodium: 600mgPotassium: 800mgFiber: 10gSugar: 5gVitamin A: 3000IUVitamin C: 50mgCalcium: 100mgIron: 3mg

Notes

Using fresh herbs and vegetables enhances flavor. Adjust spice levels based on preference. Store leftovers in an airtight container for up to 3 days in the refrigerator.

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