50+ Easy and Flavorful January Lunch Recipes for a Fresh Start

As the cold weather settles in and the new year begins, it’s the perfect time to explore hearty, wholesome lunch options that keep you energized throughout the day.

January is the month of fresh starts, and what better way to kick off the year than by treating yourself to a variety of nutritious, satisfying, and delicious lunches?

Whether you’re looking for a quick weekday lunch, a comforting bowl of soup, or a vibrant salad to balance out the indulgent holiday meals, this collection of 50+ January lunch recipes has something for everyone.

From plant-based bowls to protein-packed options, each recipe is designed to nourish your body and satisfy your taste buds.

So, grab your apron and get ready to dive into a new culinary adventure this January!

50+ Easy and Flavorful January Lunch Recipes for a Fresh Start

With over 50 diverse and delightful lunch recipes to choose from, January is the perfect time to explore new flavors and introduce wholesome meals into your routine.

These recipes offer a perfect balance of nutrition and flavor, ensuring that you feel energized and satisfied throughout the day.

Whether you’re meal prepping for the week or looking for a quick, comforting lunch on a busy day, these recipes have got you covered.

By incorporating more vegetables, whole grains, and lean proteins into your meals, you’ll not only enjoy a delicious variety of dishes but also support your overall well-being.

So, let’s embrace the new year with these nourishing lunch ideas that are sure to make every meal a joyful experience!

Winter Veggie and Quinoa Salad

A nourishing and colorful salad packed with seasonal vegetables and protein-rich quinoa. The perfect lunch to kickstart your January with a healthy boost.

Ingredients

• 1 cup quinoa
• 1 cup broccoli florets
• 1 red bell pepper, diced
• 1/2 cup red cabbage, shredded
• 1/4 cup pumpkin seeds
• 1/4 cup dried cranberries
• 1 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• Salt and pepper to taste

Instructions

1. Cook quinoa according to package instructions. Once done, fluff with a fork and let it cool.
2. Steam the broccoli florets for 3-4 minutes until tender, then rinse under cold water to stop the cooking process.
3. In a large mixing bowl, combine the cooked quinoa, steamed broccoli, diced bell pepper, shredded cabbage, pumpkin seeds, and cranberries.
4. In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, salt, and pepper.
5. Drizzle the dressing over the salad and toss to combine.
6. Serve chilled or at room temperature.

This winter veggie and quinoa salad is a great way to nourish your body after the holiday season. The combination of crunchy vegetables, protein-packed quinoa, and tangy dressing makes it both satisfying and refreshing. The addition of cranberries and pumpkin seeds provides a touch of sweetness and texture that elevates the overall flavor profile. Perfect for meal prepping, this salad stays fresh for a few days in the fridge, allowing you to enjoy it throughout the week.

Sweet Potato and Chickpea Curry

This comforting and flavorful curry combines the natural sweetness of roasted sweet potatoes with hearty chickpeas, creating a fulfilling dish for a January lunch.

Ingredients

• 2 medium sweet potatoes, peeled and cubed
• 1 can chickpeas, drained and rinsed
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 can diced tomatoes
• 1 cup coconut milk
• 1 tbsp curry powder
• 1/2 tsp ground cumin
• 1/4 tsp cinnamon
• Salt and pepper to taste
• 1 tbsp olive oil
• Fresh cilantro for garnish

Instructions

1. Preheat the oven to 400°F (200°C). Toss the sweet potato cubes with olive oil, salt, and pepper, then spread them out on a baking sheet. Roast for 20-25 minutes until soft and lightly browned.
2. In a large pan, heat olive oil over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
3. Add the garlic and grated ginger, cooking for another minute until fragrant.
4. Stir in the curry powder, cumin, and cinnamon, allowing the spices to bloom for 1-2 minutes.
5. Add the diced tomatoes, coconut milk, and chickpeas to the pan. Stir to combine and bring to a simmer.
6. Once the sweet potatoes are roasted, add them to the curry and simmer for an additional 5-10 minutes to meld the flavors.
7. Garnish with fresh cilantro and serve with rice or naan.

This sweet potato and chickpea curry is perfect for the colder months. The roasted sweet potatoes bring a depth of flavor that complements the creaminess of the coconut milk, while the chickpeas add a nice protein boost. The warming spices—curry, cumin, and cinnamon—make this dish ideal for January, a time when we crave comfort and warmth. Paired with rice or naan, this curry is an all-in-one meal that’s both satisfying and nourishing.

Lentil and Kale Soup

A hearty and wholesome soup, rich in fiber and nutrients. This lentil and kale soup is a perfect January lunch to keep you feeling full and energized.

Ingredients

• 1 cup dried lentils, rinsed
• 4 cups vegetable broth
• 2 cups water
• 2 cups kale, chopped
• 1 onion, diced
• 2 garlic cloves, minced
• 2 carrots, sliced
• 2 celery stalks, chopped
• 1 can diced tomatoes
• 1 tsp thyme
• 1/2 tsp turmeric
• 1/2 tsp ground cumin
• Salt and pepper to taste
• 2 tbsp olive oil

Instructions

1. In a large pot, heat olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables begin to soften.
2. Add the minced garlic, thyme, turmeric, and cumin. Stir to combine and cook for another minute.
3. Pour in the vegetable broth, water, diced tomatoes, and lentils. Stir well and bring to a boil.
4. Reduce the heat and let the soup simmer for 25-30 minutes, until the lentils are tender.
5. Add the chopped kale and cook for an additional 5-7 minutes, until the kale is wilted and tender.
6. Season with salt and pepper to taste before serving.

Lentil and kale soup is the ultimate comfort food for a healthy and filling January lunch. Packed with protein, fiber, and a variety of vitamins, this soup is incredibly satisfying. The earthy lentils and tender kale are complemented by the aromatic spices, making each spoonful nourishing and flavorful. Perfect for meal prepping, it stores well in the fridge and can be enjoyed throughout the week, providing you with a wholesome and nutritious option for busy days.

Butternut Squash and Black Bean Tacos

These vibrant tacos are filled with roasted butternut squash, seasoned black beans, and a refreshing slaw, offering a satisfying and healthy lunch option for January.

Ingredients

• 2 cups butternut squash, peeled and cubed
• 1 can black beans, drained and rinsed
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 8 small corn tortillas
• 1 cup red cabbage, shredded
• 1/4 cup fresh cilantro, chopped
• 1 lime, cut into wedges
• 1/4 cup Greek yogurt or sour cream (optional)

Instructions

1. Preheat the oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, chili powder, cumin, smoked paprika, salt, and pepper. Spread the squash in a single layer on a baking sheet and roast for 25-30 minutes until tender and lightly browned.
2. In a small pan, heat black beans over medium heat for 5 minutes, stirring occasionally to heat through.
3. While the squash and beans are cooking, prepare the slaw by tossing the shredded cabbage with chopped cilantro and a squeeze of lime juice.
4. Warm the corn tortillas in a dry skillet for 1-2 minutes on each side.
5. To assemble, place a spoonful of roasted squash on each tortilla, followed by black beans and a generous amount of slaw.
6. Garnish with additional cilantro and a dollop of Greek yogurt or sour cream if desired. Serve with lime wedges on the side.

These butternut squash and black bean tacos are a deliciously light yet filling lunch. The sweetness of roasted squash pairs wonderfully with the savory black beans and tangy slaw, making each bite refreshing and satisfying. The lime adds a zesty burst of flavor, while the optional yogurt or sour cream creates a creamy contrast. These tacos are not only nutritious but also quick to prepare, making them a perfect choice for a busy January afternoon.

Mushroom and Spinach Frittata

This savory frittata is filled with earthy mushrooms, fresh spinach, and a mix of eggs and cheese, creating a flavorful and protein-packed lunch perfect for any January day.

Ingredients

• 6 large eggs
• 1/2 cup milk (or dairy-free alternative)
• 1 cup mushrooms, sliced
• 2 cups fresh spinach, chopped
• 1/2 cup shredded cheddar cheese (or cheese of choice)
• 1/2 onion, diced
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a large oven-safe skillet over medium heat. Add the diced onion and sauté for 4-5 minutes until soft.
3. Add the sliced mushrooms and cook for another 5 minutes until they release their moisture and begin to brown.
4. Stir in the chopped spinach and cook for 1-2 minutes until wilted.
5. In a bowl, whisk together the eggs, milk, salt, and pepper. Pour the egg mixture over the vegetables in the skillet.
6. Sprinkle the shredded cheese evenly on top and transfer the skillet to the oven.
7. Bake for 20-25 minutes, or until the frittata is set and lightly golden on top.
8. Let the frittata cool for a few minutes, then slice and garnish with fresh parsley before serving.

This mushroom and spinach frittata makes for a simple yet satisfying lunch. The combination of sautéed mushrooms, spinach, and eggs provides a healthy, protein-packed meal that will keep you energized throughout the day. The addition of cheese gives the frittata a creamy, savory flavor, while baking it in the oven ensures an evenly cooked texture. This frittata is also versatile—feel free to add other vegetables or herbs to customize it to your taste. Ideal for meal prepping, it can be enjoyed hot or cold, making it perfect for on-the-go lunches.

Chicken and Avocado Wraps

These protein-packed wraps feature tender chicken, creamy avocado, and a tangy dressing, offering a fresh and satisfying meal that is easy to prepare.

Ingredients

• 2 chicken breasts, grilled and sliced
• 2 large whole wheat tortillas
• 1 avocado, sliced
• 1/2 cup lettuce, shredded
• 1/4 cup red onion, thinly sliced
• 1/4 cup Greek yogurt
• 1 tbsp lime juice
• 1 tsp chili powder
• Salt and pepper to taste

Instructions

1. Grill the chicken breasts until cooked through and slice them into thin strips.
2. In a small bowl, mix the Greek yogurt, lime juice, chili powder, salt, and pepper to create a creamy dressing.
3. Lay the whole wheat tortillas flat on a clean surface.
4. In the center of each tortilla, layer sliced chicken, avocado, shredded lettuce, and red onion.
5. Drizzle the yogurt dressing over the ingredients.
6. Carefully roll up each tortilla, folding in the sides as you go, to form a wrap.
7. Slice in half and serve immediately.

These chicken and avocado wraps are a perfect lunch for those looking for a quick, nutritious meal. The grilled chicken provides lean protein, while the avocado adds a creamy richness that balances the tangy dressing. The crunch of fresh lettuce and red onion creates a delightful contrast in textures, making each bite satisfying. These wraps are also customizable—feel free to add extra veggies or swap out the dressing for your favorite sauce. Easy to make and packed with flavor, these wraps are perfect for a light yet fulfilling January lunch.

Roasted Cauliflower and Chickpea Bowl

A nourishing and hearty bowl featuring roasted cauliflower, crispy chickpeas, and a tahini dressing. This meal is packed with fiber and plant-based protein, perfect for a January lunch.

Ingredients

• 1 small cauliflower, cut into florets
• 1 can chickpeas, drained and rinsed
• 1 tbsp olive oil
• 1 tsp cumin
• 1/2 tsp turmeric
• 1/2 tsp paprika
• Salt and pepper to taste
• 1/4 cup tahini
• 1 tbsp lemon juice
• 1 tbsp water (or more for desired consistency)
• Fresh parsley, chopped (for garnish)

Instructions

1. Preheat the oven to 400°F (200°C).
2. Toss the cauliflower florets with olive oil, cumin, turmeric, paprika, salt, and pepper. Spread them on a baking sheet in a single layer.
3. In the same bowl, toss the chickpeas with a little olive oil, cumin, paprika, salt, and pepper. Add the chickpeas to the baking sheet with the cauliflower.
4. Roast for 25-30 minutes, stirring halfway through, until the cauliflower is tender and golden, and the chickpeas are crispy.
5. In a small bowl, whisk together tahini, lemon juice, and water until smooth. Adjust the water for desired consistency.
6. To assemble, place the roasted cauliflower and chickpeas in a bowl, drizzle with the tahini dressing, and garnish with fresh parsley.
7. Serve warm or at room temperature.

This roasted cauliflower and chickpea bowl is a great way to get a balanced meal in January. The caramelized cauliflower and crispy chickpeas provide different textures, making it a satisfying dish. The tahini dressing adds a creamy richness that complements the spices and flavors of the roasted vegetables. This bowl is not only packed with plant-based protein and fiber but is also incredibly versatile—feel free to add other roasted veggies or grains like quinoa for extra nutrition.

Zucchini Noodles with Pesto Chicken

A light and refreshing lunch that combines spiralized zucchini with juicy pesto chicken, offering a low-carb, flavorful meal that’s perfect for January.

Ingredients

• 2 medium zucchinis, spiralized
• 2 chicken breasts, grilled and sliced
• 1/4 cup pesto sauce
• 1 tbsp olive oil
• 1/4 cup cherry tomatoes, halved
• 1/4 cup Parmesan cheese, grated (optional)
• Salt and pepper to taste
• Fresh basil for garnish

Instructions

1. Grill the chicken breasts until cooked through, then slice them into thin strips.
2. Heat olive oil in a large pan over medium heat. Add the spiralized zucchini noodles and sauté for 2-3 minutes, just until tender but still slightly crunchy. Season with salt and pepper.
3. In the same pan, toss the grilled chicken slices with pesto sauce until evenly coated and warmed through.
4. Plate the zucchini noodles and top with pesto chicken and halved cherry tomatoes.
5. Garnish with grated Parmesan cheese and fresh basil.
6. Serve immediately.

These zucchini noodles with pesto chicken are the perfect solution for a light, healthy January lunch. The zucchini noodles provide a low-carb base, while the pesto chicken adds rich flavor and protein. The cherry tomatoes bring a burst of freshness, and the Parmesan cheese (optional) enhances the overall flavor. This dish is not only delicious but also quick to prepare, making it ideal for busy lunch hours. Plus, it’s a great way to enjoy the fresh, vibrant flavors of winter vegetables.

Baked Salmon with Roasted Brussels Sprouts and Sweet Potatoes

A nutrient-packed dish that’s rich in omega-3 fatty acids and fiber, this baked salmon with roasted Brussels sprouts and sweet potatoes is a wholesome and satisfying January lunch.

Ingredients

• 2 salmon fillets
• 2 cups Brussels sprouts, trimmed and halved
• 2 medium sweet potatoes, peeled and cubed
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp paprika
• Salt and pepper to taste
• 1 lemon, sliced
• Fresh dill for garnish (optional)

Instructions

1. Preheat the oven to 400°F (200°C).
2. Toss the Brussels sprouts and sweet potato cubes with 1 tablespoon of olive oil, garlic powder, paprika, salt, and pepper. Spread them out in a single layer on a baking sheet.
3. Place the salmon fillets on a separate baking sheet. Drizzle with the remaining olive oil, season with salt and pepper, and top with lemon slices.
4. Roast the Brussels sprouts and sweet potatoes for 20-25 minutes, stirring halfway through, until the vegetables are tender and lightly browned.
5. At the same time, bake the salmon for 12-15 minutes, or until the fish flakes easily with a fork.
6. To serve, plate the roasted vegetables and top with the baked salmon. Garnish with fresh dill if desired.
7. Serve immediately.

This baked salmon with roasted Brussels sprouts and sweet potatoes is a deliciously well-rounded lunch option. The salmon provides a rich source of omega-3 fatty acids, which support heart health, while the roasted vegetables add fiber and vitamins. The sweet potatoes offer a natural sweetness that balances the slightly bitter Brussels sprouts, creating a harmonious flavor combination. This meal is not only filling but also packed with nutrients, making it the perfect dish to fuel your body during the colder months.

Spicy Lentil and Tomato Stew

A warming, flavorful stew that combines protein-packed lentils with a rich tomato base and spices. Perfect for a cozy January lunch to keep you satisfied and nourished.

Ingredients

• 1 cup dried lentils, rinsed
• 1 can diced tomatoes
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 carrot, diced
• 2 celery stalks, chopped
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/2 tsp paprika
• 1/4 tsp cayenne pepper (optional, for extra heat)
• 4 cups vegetable broth
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley or cilantro for garnish

Instructions

1. In a large pot, heat olive oil over medium heat. Add the chopped onion, carrot, and celery, and sauté for 5-7 minutes until the vegetables soften.
2. Add the minced garlic, cumin, coriander, paprika, and cayenne pepper (if using). Cook for another 1-2 minutes until fragrant.
3. Stir in the diced tomatoes, vegetable broth, and lentils. Bring to a boil, then reduce the heat to low and let it simmer for 25-30 minutes, until the lentils are tender.
4. Season with salt and pepper to taste.
5. Serve the stew in bowls, garnished with fresh parsley or cilantro.

This spicy lentil and tomato stew is a hearty and satisfying meal for any January lunch. The lentils are an excellent source of plant-based protein and fiber, making the stew both filling and nutritious. The combination of spices gives it a warming kick, perfect for colder months. The tomatoes create a rich base for the stew, and the vegetables add extra texture and flavor. Whether you serve it with crusty bread or on its own, this stew is a wholesome and comforting choice.

Sweet Potato and Kale Frittata

A nutrient-dense frittata loaded with roasted sweet potatoes, sautéed kale, and a blend of eggs and cheese. This dish is perfect for a balanced, energy-boosting January lunch.

Ingredients

• 1 medium sweet potato, peeled and diced
• 1 cup kale, chopped
• 6 large eggs
• 1/4 cup milk (or dairy-free alternative)
• 1/4 cup grated cheese (cheddar, mozzarella, or your choice)
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh thyme or parsley for garnish (optional)

Instructions

1. Preheat the oven to 375°F (190°C).
2. Toss the diced sweet potato with olive oil, salt, and pepper, and spread on a baking sheet. Roast for 20-25 minutes until soft and lightly browned.
3. While the sweet potato roasts, heat a pan over medium heat and sauté the chopped kale until wilted, about 3-4 minutes.
4. In a large bowl, whisk together the eggs, milk, and a pinch of salt and pepper.
5. Once the sweet potato is done, remove it from the oven and add it to the pan with the sautéed kale. Pour the egg mixture over the vegetables.
6. Sprinkle the grated cheese on top and transfer the pan to the oven.
7. Bake for 15-20 minutes, or until the frittata is set and golden on top.
8. Garnish with fresh thyme or parsley before serving.

This sweet potato and kale frittata is a great way to start your January with a nutrient-packed lunch. The roasted sweet potatoes add a subtle sweetness, while the kale provides fiber and essential vitamins. The eggs offer a good source of protein, and the cheese adds a savory richness. This dish is not only filling but also full of flavor, making it a perfect choice for a satisfying and wholesome lunch. It can also be enjoyed cold or reheated, making it great for meal prep.

Avocado and Turkey Lettuce Wraps

Light, refreshing, and packed with protein, these avocado and turkey lettuce wraps are a great choice for a healthy and satisfying January lunch.

Ingredients

• 1 avocado, sliced
• 8 oz cooked turkey breast, sliced thin
• 1/2 cup shredded carrots
• 1/4 cup cucumber, sliced thin
• 1/4 cup red bell pepper, sliced thin
• 4 large lettuce leaves (e.g., Romaine or Butterhead)
• 1 tbsp olive oil
• 1 tbsp balsamic vinegar
• Salt and pepper to taste

Instructions

1. Lay the lettuce leaves flat on a clean surface.
2. Layer each leaf with slices of turkey, avocado, shredded carrots, cucumber, and red bell pepper.
3. Drizzle with olive oil and balsamic vinegar, then season with salt and pepper.
4. Roll up the lettuce leaves tightly to form wraps.
5. Serve immediately, or refrigerate for later use.

These avocado and turkey lettuce wraps are the perfect light and nutritious lunch. The combination of lean turkey and creamy avocado provides a satisfying protein and healthy fat boost. The fresh veggies, including carrots, cucumber, and bell pepper, add a satisfying crunch and brightness to the wraps. The drizzle of olive oil and balsamic vinegar adds a touch of tang and richness. These wraps are easy to prepare and great for meal prepping, offering a refreshing and wholesome option for a busy January lunch.

Quinoa Salad with Roasted Vegetables and Feta

This quinoa salad with roasted vegetables and feta is a nutrient-dense, vibrant dish that combines earthy flavors and fresh ingredients, making it a perfect January lunch option.

Ingredients

• 1 cup quinoa, rinsed
• 1 small zucchini, diced
• 1 red bell pepper, diced
• 1/2 cup cherry tomatoes, halved
• 1 small red onion, diced
• 1 tbsp olive oil
• 1 tsp dried oregano
• Salt and pepper to taste
• 1/4 cup crumbled feta cheese
• 2 tbsp balsamic vinegar
• Fresh basil or parsley for garnish

Instructions

1. Preheat the oven to 400°F (200°C).
2. Toss the zucchini, red bell pepper, cherry tomatoes, and red onion with olive oil, oregano, salt, and pepper. Spread them evenly on a baking sheet and roast for 20-25 minutes, stirring halfway through, until tender and lightly browned.
3. While the vegetables roast, cook the quinoa according to package instructions.
4. In a large bowl, combine the cooked quinoa with the roasted vegetables.
5. Drizzle with balsamic vinegar and toss to combine.
6. Sprinkle crumbled feta cheese over the top and garnish with fresh basil or parsley.
7. Serve warm or chilled.

This quinoa salad with roasted vegetables and feta is a hearty yet refreshing meal that’s perfect for a healthy January lunch. The quinoa offers a solid base of protein and fiber, while the roasted vegetables provide a rich, caramelized flavor. The feta cheese adds a tangy creaminess that complements the veggies, and the balsamic vinegar brings a zesty touch. Whether served warm or cold, this salad makes for a filling and satisfying meal that can easily be made in advance for meal prep.

Eggplant Parmesan Bakes

These individual baked eggplant parmesan servings are a lighter take on the classic, with layers of breaded eggplant, marinara sauce, and melted mozzarella cheese. This dish is perfect for a comforting January lunch.

Ingredients

• 2 medium eggplants, sliced into 1/2-inch rounds
• 1 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• 1 cup marinara sauce
• 1 cup shredded mozzarella cheese
• 2 tbsp olive oil
• Fresh basil for garnish

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a shallow bowl, combine breadcrumbs, Parmesan cheese, oregano, and garlic powder.
3. Dip each eggplant slice into the breadcrumb mixture, pressing down gently to coat both sides.
4. Heat olive oil in a large skillet over medium heat. Sauté the breaded eggplant slices in batches for 2-3 minutes per side, until golden brown.
5. Transfer the browned eggplant slices to a baking dish. Spoon a small amount of marinara sauce over each slice and top with shredded mozzarella.
6. Bake for 15-20 minutes, until the cheese is melted and bubbly.
7. Garnish with fresh basil and serve immediately.

These baked eggplant parmesan servings are a lighter alternative to the classic, but still deliver all the rich, comforting flavors. The breaded eggplant becomes wonderfully crispy on the outside while soft and tender inside. The marinara sauce and melted mozzarella add a familiar, indulgent touch, making this dish both satisfying and nutritious. Perfect for a January lunch, these eggplant bakes are filling and can be paired with a side salad or some crusty bread for a complete meal.

Chickpea and Spinach Curry

A hearty, warming curry with chickpeas, spinach, and aromatic spices. This dish is flavorful and nourishing, making it an ideal January lunch for those seeking a comforting yet light meal.

Ingredients

• 1 can chickpeas, drained and rinsed
• 2 cups fresh spinach, chopped
• 1 onion, diced
• 2 garlic cloves, minced
• 1 tbsp ginger, grated
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/2 tsp turmeric
• 1/2 tsp garam masala
• 1/2 tsp chili powder (optional)
• 1 can diced tomatoes
• 1/2 cup coconut milk
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add the diced onion and sauté for 5-7 minutes until soft and translucent.
2. Add the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
3. Stir in the cumin, coriander, turmeric, garam masala, and chili powder (if using). Cook for 1 minute to toast the spices.
4. Add the diced tomatoes and chickpeas to the pot, stirring to combine. Simmer for 10 minutes, allowing the flavors to meld.
5. Stir in the chopped spinach and cook until wilted, about 2-3 minutes.
6. Pour in the coconut milk, season with salt and pepper, and let the curry simmer for an additional 5 minutes.
7. Serve hot, garnished with fresh cilantro.

This chickpea and spinach curry is a flavorful, nutrient-packed dish that will warm you up on a cold January day. The chickpeas provide protein and fiber, while the spinach adds a boost of vitamins and minerals. The rich coconut milk creates a creamy texture that balances the spices perfectly. This curry is quick to make and can be served with rice, naan, or on its own for a wholesome, satisfying lunch. The dish is also highly adaptable—you can add extra vegetables or adjust the level of spice to your preference.

Note: More recipes​ are coming soon!