Let’s be honest: some nights you just need something cozy, satisfying, and hormone-friendly that doesn’t make a huge mess or take an hour to cook.
That’s where this Baked Chickpea, Peanut & Spinach Curry comes in. It’s honestly one of my favorite dinners because it’s so easy and cooked in one pan.
This recipe is also a PCOS-friendly meal prep hero—is loaded with blood sugar-balancing fiber, plant-based protein, and healthy fats that fight inflammation and support hormone health. I love throwing it in the oven while I have something else cooking that night.
Even better? It’s the kind of recipes that gets better the next day and leaves you feeling energized and nourished—not bloated or with a blood sugar crash.
This recipe is featured in my Free 7-Day PCOS Insulin Resistance Meal Plan, which is full of simple, satisfying meals designed for real life.
Why It Works for PCOS
If you’ve followed me for a while, you know I’m all about helping you build meals that work with your hormones—not against them. Here’s how this recipe fits right into your PCOS game plan:
- Chickpeas bring plant-based protein and soluble fiber to support blood sugar balance and gut health.
- Sweet potatoes add slow-digesting carbs and beta-carotene for inflammation support and steady energy.
- Peanut butter + coconut milk bring in healthy fats to help with satiety and hormone production.
- Spinach adds iron and magnesium to support energy levels and reduce PMS symptoms.
- Curry spices? Anti-inflammatory gold.
This dish checks all the boxes—and bonus: your kitchen will smell amazing.
Ingredients
- 1/2 cup onion, chopped
- 2 garlic cloves, minced
- 1 tsp ginger, minced
- 2 sweet potatoes, peeled and chopped
- 2 cups spinach, chopped
- 1 cup canned coconut milk
- 2 tbsp smooth peanut butter
- 2 tbsp vegetable oil
- 2 tbsp curry powder
- 1/2 tsp salt
- 1 (15 oz) can diced tomatoes
- 1 (15 oz) can chickpeas, drained
- 1/4 cup water
How to Make It
PCOS-Friendly Tips & Swaps
Need more protein? Add in some chicken thighs or breast cut up.
Want to batch prep? This curry keeps well for 3–4 days and gets even better after sitting.
Not a fan of spinach? Try kale, chard, or even frozen chopped broccoli.
Swap peanut butter for almond butter or sunflower seed butter if needed.
Need more fiber and satisfaction? Serve with brown basmati rice or quinoa.
Meal Prep + Storage Tips
One of the best parts of this recipe? It’s totally meal prep–friendly.
This curry isn’t just good fresh out of the oven—it actually tastes even better the next day as the flavors deepen and meld. It’s a cozy, make-ahead win that works with your busy schedule, your hormones, and your taste buds.
Here’s how to make the most of it:
Storage Tips:
- Refrigerate leftovers in a sealed glass container for up to 4 days.
- This curry holds up beautifully and doesn’t get soggy—making it great for grab-and-go lunches.
- Reheat gently on the stovetop or in the microwave. Add a splash of water or broth to loosen it up if needed.
Meal Prep Ideas:
- Batch it on Sunday so you have lunch or dinner ready midweek when your energy is low.
- Portion it into individual containers for easy reheatable meals.
- Double the recipe if you’ve got a full household or want to freeze a batch for next week.
Bonus Serving Tip:
- Serve it over brown basmati rice, quinoa, or even cauliflower rice to stretch it into more meals and add extra fiber for blood sugar support.
Meal prep should feel like a relief—not another job. This recipe checks all the boxes: one pan, hormone-friendly ingredients, and leftovers you’ll actually look forward to.
👉 Don’t forget: this recipe is just one of the PCOS-friendly meals featured in the Free 7-Day Insulin Resistance Meal Plan. Download it here →
Why My Clients Love This Recipe
This dish is featured in the Free Insulin Resistance Meal Plan and inside the PCOS Meal Prep Membership, and the feedback has been 🔥. Members love how filling, flavorful, and satisfying it is—and how it helps take the stress out of weekday meals.
“I loved this curry! It was hearty and made me feel full without feeling heavy. I finally found a plant-based meal that didn’t spike my blood sugar.”
– Member, PCOS Meal Prep Membership
Baked Chickpea, Peanut & Spinach Curry (PCOS-Friendly)
Ingredients
- 1/2 cup onion chopped
- 2 garlic cloves minced
- 1 tsp ginger minced
- 2 sweet potatoes peeled and chopped
- 2 cups spinach chopped
- 1 cup coconut milk canned
- 2 Tbs peanut butter smooth
- 2 Tbs vegetable oil
- 2 Tbs curry powder
- 1/2 tsp salt
- 15 oz diced tomatoes
- 15 oz chickpeas drained
- 1/4 cup water
Instructions
Prep
- Preheat oven to 375° F.
- Prep vegetables: chop onion, mince garlic, mince ginger, peel and chop sweet potatoes, chop spinach.
- Whisk together coconut milk and peanut butter.
Make
- Add oil and curry powder to a roasting pan with sides. Add onion, garlic, ginger, and sweet potatoes and stir to coat.
- Bake for about 15 minutes, stirring once, until sweet potatoes have softened and onions are browned.
- Remove from oven and add tomatoes, chickpeas, water, and coconut milk-peanut butter mixture. Stir well.
- Baked for an additional 15 minutes, stirring occasionally.
- Remove from oven, stir in spinach, and let stand for a few minutes for spinach to wilt before serving.
- Season with salt and pepper to taste.
Video
Nutrition
Need More PCOS Recipe Ideas for Insulin Resistance?
Download the Free 7-Day Insulin Resistance Meal Plan for PCOS
Want more meals like this one? The Free 7-Day Insulin Resistance Meal Plan includes:
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Meggie Connelly MS, RD, LDN is a Registered Dietitian Nutritionist, PCOS Advocate and Culinary Nutritionist who helps individuals with PCOS and chronic dieters go from confused, frustrated and exhausted to confident and balanced.
