Chickpea Spinach Curry

Name: Chickpea Spinach Curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 240 g basmati rice; 2 can chickpeas (400 g each, 240 g drained); 1 can coconut milk (400 ml); 150 g baby spinach; 1 piece onion; 3 cloves garlic; 20 g fresh ginger; 10 g curry powder; 30 g tomato paste; 15 ml canola oil; 1 piece lime; 1 pinch salt

A creamy curry of chickpeas, coconut milk, and fresh spinach — on the table in 25 minutes and cooked almost entirely from pantry staples..

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Cook time

30 min

🍽️

Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

580 kcal

Calories

16 g

Protein

24 g

Fat

76 g

Carbs

Ingredients

For 4 servings

Estimated cost~€5.60 · ~€1.40/serving

Instructions

1
Rinse the basmati rice and cook it, covered, in 1.5 times its volume of salted water over low heat until tender and fluffy.
2
Finely chop the onion, garlic, and ginger and sweat them in the oil over medium heat until soft. Stir in the curry powder and tomato paste and toast briefly until fragrant.
3
Stir in the drained chickpeas and coconut milk and let the curry simmer gently until the sauce thickens slightly. Season with salt.
4
Fold in the spinach and let it just wilt. Brighten with the juice of half the lime, then serve over the rice with the remaining lime cut into wedges.