Chickpea and Spinach Curry

Name: Chickpea and Spinach Curry
Total time: 30 min
Yield: 4 servings
Ingredients: 1 can canned chickpeas; 5 ounces fresh baby spinach; 1 medium onion; 2 cloves garlic; 1 inch piece ginger; 14.5 ounces canned diced tomatoes; 13.5 ounces canned coconut milk; 2 tablespoons curry powder; 1 tablespoon olive oil; for serving cooked basmati rice

A comforting and aromatic curry packed with chickpeas and spinach in a rich, creamy coconut sauce, perfect with rice.

Indian⏱ 30 min⚠ Contains 2 allergen(s)

✨ High in fiber✨ Good source of iron✨ Good source of potassium

Ingredients

Canned chickpeas1 can
Fresh baby spinach5 ounces
Onion1 medium
Garlic2 cloves
Ginger1 inch piece
Canned diced tomatoes14.5 ounces
Canned coconut milk13.5 ounces
Curry powder2 tablespoons
Olive oil1 tablespoon
Cooked basmati ricefor serving

Nutrition (per serving, makes 4)

Calories372 kcal

Protein10.2 g

Carbs35.7 g

Fat25 g

Fiber8.5 g

Sugar9.4 g

Sodium226 mg

Vitamin C22 mg

Iron6.3 mg

Calcium97 mg

Potassium891 mg

Estimated values.

Steps

1Rinse and drain the chickpeas. Finely chop the onion, mince the garlic, and grate the ginger.
2Heat olive oil in a large pot over medium heat, then sauté the onion, garlic, and ginger until softened, about 5 minutes.
3Stir in the curry powder and cook for 1 minute until fragrant.
4Add the diced tomatoes, coconut milk, and chickpeas to the pot; bring to a simmer and cook for 10-15 minutes, allowing flavors to meld.
5Stir in the fresh spinach and cook until wilted, about 2-3 minutes.
6Serve the chickpea and spinach curry hot over cooked basmati rice.