Store-cupboard food that still hits every PCOS note: slow carbs from the chickpeas, iron and folate from the spinach, and enough fat to keep you full for hours.
25 min
Serves 4
Vegan
Vegan
low GI
Nutrition per serving
380kcal
15gprotein
42gcarbs
18gfat
12gfibre
Ingredients
2 cans chickpeas, drained
200g spinach
1 onion, diced
3 cloves garlic, crushed
2 tsp curry powder
1 tsp ground cumin
1 can coconut milk
1 can chopped tomatoes
1 tbsp olive oil
Method
Soften the onion in the oil for 6 minutes, then add the garlic and spices for 1 minute.
Add the tomatoes and chickpeas and simmer 10 minutes.
Pour in the coconut milk and simmer 5 minutes more until it thickens slightly.
Stir the spinach through in handfuls until wilted, then season.
Tips & swaps
Lightly crush a few chickpeas against the pan to thicken the sauce naturally.
Light coconut milk saves about 8g of fat per serving if you want it lighter.
Keeping it
Keeps 4 days in the fridge, 2 months frozen.
Track what it does for you
Whether a meal helps is personal. PCOS Ai logs what you eat alongside your symptoms and cycle, then shows which foods line up with how you actually feel — from your own data, not a generic list.
General wellness information, not medical or dietetic advice. Nothing here diagnoses, treats or cures PCOS. Nutrition figures are per-serving estimates. Check with your doctor or a registered dietitian before making significant changes — especially if you are pregnant, breastfeeding, diabetic or managing a food allergy.