Chickpea Peanut and Spinach Curry

This Chickpea Peanut and Spinach Curry recipe checks all of our boxes:

Our custom meal planning clients are requesting more and more plant-based dishes, but they don’t want to spend hours in the kitchen. We don’t either! So we continue to add recipes to their menus that pump up the plant power. This Chickpea Peanut and Spinach Curry comes together fairly quickly by prepping a few vegetables and blending coconut and peanut butter for a simple, creamy sauce.

Canned Chickpeas

Canned chickpeas are a plant-based, protein-rich life-saver when it comes to getting meals on the table. We use canned chickpeas in many of our custom meal planning recipes ideas. Here are a few ways we include this humble bean:

Roasted and tossed in a salad.

Mashed into a “salad” and enjoyed in a wrap with veggies: Chickpea Curried Recipe.

However, in this idea, they’re paired with sweet potatoes and tossed with a savory and sweet peanutty sauce.

Do you worry about the sodium in canned chickpeas (beans)?

Draining and rinsing canned beans can cut sodium by 40%. The Bean Institute shares the proper way to do this:

1. Drain beans in a colander for two minutes. 
2. Rinse the beans under cool running water for 10 seconds.
3. Let drain for another two minutes.
4. The reduced-sodium beans are ready to use in any favorite recipe.

Pair this plant-based curry dish with rice, naan, or a thick piece of sourdough bread. You’ll want somthing to soak up the sauce, for sure!

Curious about having someone plan your plant-based menu?

Let us help! Our 3-month custom meal planning services takes 100% of the meal planning off your shoulders. We tailor our plans to your wellness goals, food preferences, and where you grocery shop! Learn more about our custom meal planning services here.

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