Chickpea and spinach coconut curry
Chickpeas simmered in a mild coconut and tomato curry with spinach, served over basmati rice.
Serves 4 · 30 min · about 620 cal · 17 g protein · 78 g carbs · 26 g fat per serving
Ingredients
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1 can (13.5 oz) coconut milk
- 1 can (14.5 oz) diced tomatoes
- 5 oz baby spinach
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tbsp grated fresh ginger
- 2 tbsp mild curry powder
- 1 tbsp vegetable oil
- 1 cup basmati rice
- Salt
Steps
- Cook the rice following the package directions.
- Heat the oil in a large skillet over medium heat. Cook the onion with a pinch of salt until soft, about 5 minutes.
- Add the garlic, ginger and curry powder and stir for 1 minute.
- Add the tomatoes, coconut milk and chickpeas. Simmer 10 minutes, until slightly thick.
- Stir in the spinach until it wilts, season with salt, and serve over the rice.
Even better the next day. It keeps 4 days in the fridge; add a splash of water when you reheat it.