Rapid Chickpea and Spinach Curry

Name: Rapid Chickpea and Spinach Curry
Total time: 25 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 medium onion; 2 cloves garlic; 1 teaspoon grated ginger; 1 tablespoon curry powder; 1 can (14.5 ounces) crushed tomatoes; 1 can (13.5 ounces) coconut milk; 1 can (15 ounces) chickpeas; 5 ounces spinach; 1 cup dry basmati rice

A comforting and aromatic curry featuring tender chickpeas and wilted spinach in a rich tomato-coconut sauce.

Indian⏱ 25 min⚠ Contains 2 allergen(s)

✨ Good source of fiber✨ Good source of iron✨ Good source of potassium

Ingredients

Olive oil1 tablespoon
Onion1 medium
Garlic2 cloves
Ginger1 teaspoon grated
Curry powder1 tablespoon
Crushed tomatoes1 can (14.5 ounces)
Coconut milk1 can (13.5 ounces)
Chickpeas1 can (15 ounces)
Spinach5 ounces
Basmati rice1 cup dry

Nutrition (per serving, makes 4)

Calories490 kcal

Protein12.1 g

Carbs63.5 g

Fat21.9 g

Fiber7.7 g

Sugar8.1 g

Sodium186 mg

Vitamin C20.9 mg

Iron5 mg

Calcium86.5 mg

Potassium794.5 mg

Estimated values.

Steps

1Cook basmati rice according to package directions.
2Heat olive oil in a large pot or Dutch oven over medium heat.
3Add chopped onion and cook until softened, about 5 minutes, then stir in minced garlic and grated ginger and cook for another minute.
4Stir in the curry powder and cook for 30 seconds until fragrant.
5Pour in the crushed tomatoes, coconut milk, and drained chickpeas, bringing the mixture to a simmer and cooking for 10 minutes.
6Add the fresh spinach and cook until just wilted, about 2-3 minutes.
7Serve the hot curry over the cooked basmati rice.