Description
A flavorful chickpea and spinach curry, perfect for serving with basmati rice.
Ingredients
Scale
- 1 yellow onion
- 1 large garlic clove
- 1 teaspoon grated ginger
- 1 tablespoon coconut oil or olive oil
- 6 cups (5 ounces) baby spinach leaves (or chopped spinach)
- 28-ounce can crushed fire roasted tomatoes
- 1 tablespoon curry powder
- 1 teaspoon cumin
- 1/2 teaspoon coriander
- 3/4 teaspoon kosher salt
- 2 15-ounce cans chickpeas
- 1/2 cup full fat canned coconut milk
- White or brown basmati rice, to serve
Instructions
- If you’re serving with rice, start the basmati rice.
- Mince the onion.
- Mince the garlic.
- Peel and mince the ginger (or grate it).
- Drain and rinse the chickpeas.
- In a large skillet, heat the oil over medium high heat. Add the onion and sauté for 5 minutes.
- Add the garlic, ginger, and spinach and sauté for 2 minutes until the spinach is fully wilted.
- Carefully pour in the tomatoes, then add the curry powder, cumin, coriander, salt, and chickpeas. Cook for 5 minutes until bubbly.
- Stir in the coconut milk until fully combined, then remove from the heat.
- Serve with basmati rice.
- Store leftovers up to 3 days refrigerated.
Notes
- Use crushed fire roasted tomatoes for a richer flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 7g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg