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White plate with marble background and fork. Plate filled with a PCOS-friendly curry of chickpea, peanut and spinach over brown rice.

Baked Chickpea, Peanut & Spinach Curry (PCOS-Friendly)

This high fiber curry is delicious and also perfect for managing insulin resistance and decreasing inflammation.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Calories 507 kcal

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

Calories: 507kcalCarbohydrates: 57gProtein: 18gFat: 36.7gSaturated Fat: 12.4gTrans Fat: 0.2gSodium: 527mgPotassium: 1466mgFiber: 17gSugar: 14gCalcium: 217mgIron: 10mg
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