Coconut Chickpea Curry with Couscous
Creamy, fragrant curry made with canned chickpeas, coconut milk, and spinach in under 20 minutes. Serve over fluffy couscous for a weeknight dinner that tastes way more impressive than it is.
- Total time
- 18 min
- Servings
- 2
- Calories
- 320
- Protein
- 12g
Ingredients
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Open the appInstructions
Step 1
Bring 1 cup water to a boil in a small pot, stir in couscous, cover, and remove from heat.
Step 2
Heat 1 tbsp oil in a skillet over medium-high heat, then add curry powder and cook for 30 seconds until fragrant.
Step 3
Pour in coconut milk and add the chickpeas, stirring to combine.
Step 4
Simmer for 5 minutes, then fold in spinach until it wilts, about 1 minute.
Step 5
Season the curry with salt and pepper to taste.
Step 6
Fluff the couscous with a fork and serve the curry alongside.
Tools you’ll need
- small pot with lid
- 12-inch skillet
- wooden spoon
- fork
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