Chickpea and spinach curry
Ready in 30 min1 serving
663kcal · per serving
Protein23.8 g
Carbs83.7 g
Fat21.4 g
Ingredients
- 5 g Rapeseed (canola) oil
- 60 g Onion
- 5 g Garlic (clove)
- 5 g Fresh ginger
- 3 g Curry powder
- 150 g Canned peeled tomatoes
- 200 g Chickpeas (canned)
- 50 ml Coconut milk
- 80 g Baby spinach, raw
- 150 g Basmati / jasmine rice, cooked
Steps
- Sauté the onion, garlic and ginger in the oil, then add the curry powder for 1 min.
- Add the tomatoes, drained chickpeas and coconut milk, then simmer for 15 min.
- Stir in the spinach until wilted and serve with the basmati rice.
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