Chickpea & Spinach Curry
A fragrant Indian‑style curry with chickpeas, spinach, tomatoes, and coconut milk served over basmati rice.
Total
35 min
Prep
10 min
Cook
25 min
Serves
2
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Recipe serves 2
Ingredients
- 1 cup Canned chickpeas
- 2 cups Fresh spinach
- 1 cup Canned diced tomatoes
- 1/2 cup Coconut milk
- 1/2 cup Basmati rice
- 1 tablespoon Olive oil
- 1 tablespoon Curry powder
- 1/4 teaspoon Garlic powder
- to taste Salt
- to taste Black pepper
Instructions
- 1
Cook basmati rice according to package directions; keep warm.
- 2
Heat olive oil in a pot over medium heat. Add curry powder and garlic powder, stir 30 seconds.
- 3
Add tomatoes and chickpeas, simmer 5 minutes.
- 4
Stir in coconut milk, bring to a gentle boil, then add spinach. Cook until spinach wilts, about 2 minutes.
- 5
Season with salt and pepper. Serve curry over rice.
Nutrition per serving
Calories
420
21% of a 2,000 kcal day
| Protein | 14 g |
| Carbohydrate | 55 g |
| Fat | 16 g |
| Fiber | 9 g |
| Sugar | 6 g |
| Sodium | 420 mg |
Goes well with this
Indian dishes that round out the meal.
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Classic Indian Vegetable Pulao
Fragrant basmati rice cooked with mixed vegetables and whole garam masala.
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