Recipes › Dinner

• Dinner
• 35 min
• Dairy-Free
• Gluten-Free
• Halal
• Kosher
• Pescatarian
• Vegan
• Vegetarian

Chickpea and spinach curry

Creamy coconut curry served with brown rice.

Calories

621

Protein

17 g

Carbs

79 g

Fat

29 g

Per serving. Makes 4 servings.

Ingredients

• 480 g Chickpeas, canned, drained
• 400 ml Coconut milk, canned
• 400 g Chopped tomatoes, canned
• 150 g Spinach
• 1 Onion
• 3 Garlic
• 15 g Fresh ginger
• 10 g Curry powder
• 1 tbsp Olive oil
• 600 g Brown rice, cooked

Contains: Mustard. Always check the labels of what you buy.

Method

1. Peel and chop the onion, crush the garlic and grate the ginger.
2. Heat the oil in a large pan and soften the onion for 6 minutes. Add the garlic, ginger and curry powder for 1 minute.
3. Add the chickpeas, tomatoes and coconut milk and simmer for 15 minutes.
4. Stir in the spinach until wilted.
5. Serve with the warm rice.

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