Coconut Curry Skillet Chickpea Recipe

Name: Coconut Curry Skillet Chickpea
Prep time: 13 min
Cook time: 22 min
Total time: 35 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 15 ml coconut oil (1 tbsp); 15 g fresh ginger (1 tbsp minced); 12 g garlic (3 cloves, minced); 45 g Thai red curry paste (3 tbsp); 400 ml light coconut milk (1 can); 240 ml low-sodium vegetable broth (1 cup); 480 g canned chickpeas, drained and rinsed (2 cans); 400 g extra-firm tofu, pressed and cubed (1 1/2 cups); 150 g frozen shelled edamame (1 cup); 30 ml gluten-free tamari (2 tbsp); 15 ml lime juice (1 tbsp); 100 g fresh baby spinach (3 cups)

Prep: 13minCook: 22min4 servingsMedium393 cal / servingThai

vegetariangluten-freehigh-proteindairy-freeweight-lossmuscle-gain

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A delicious Coconut Curry Skillet Chickpea packed with 23g of protein per serving and just 393 calories. This medium recipe is ready in 35 minutes and perfect for weight-loss, muscle-gain.

Ingredients

23g protein of choice
2 tbsp cooking oil
2 cups vegetables
1 cup grain or base
3 cloves garlic
Seasoning to taste
Salt and pepper
Fresh herbs for garnish

Instructions

Prepare all ingredients by washing, chopping, and measuring as needed.
Heat oil in a large skillet or pan over medium-high heat.
Cook the main protein until golden and cooked through, about 7 minutes.
Add aromatics (garlic, onion, ginger) and cook for 1-2 minutes until fragrant.
Add vegetables and cook for 5 minutes until tender-crisp.
Season with spices, salt, and pepper to taste.
Combine with grain base and toss to mix.
Serve immediately, garnished with fresh herbs.

Tips & Variations

Meal prep friendly: store in airtight containers for up to 4 days
Swap the protein for any alternative to match your dietary preferences
Add a squeeze of lemon or lime for brightness
Adjust spice levels to your preference
Double the recipe for easy meal prep throughout the week

Nutrition Breakdown

Calories: 393 kcal

Protein: 23g

Fat: 18.1g

Carbs: 37.8g

Fiber: 10.1g

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