Main course · Indian

Chickpea & Spinach Coconut Curry

Name: Chickpea & Spinach Coconut Curry
Total time: 25 min
Yield: 4
Cuisine: Indian
Ingredients: 800 g tinned chickpeas; 400 ml coconut milk; 150 g spinach; 400 g tinned chopped tomatoes; 1 onion; 3 cloves garlic; 2 tbsp curry powder; 300 g basmati rice; 2 tbsp vegetable oil

25 min Serves 4 ~825 kcal/serving ~£5.20 (£1.30/serving) Dairy-freeGluten-freeVegetarian

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Ingredients

800 g tinned chickpeas
400 ml coconut milk
150 g spinach
400 g tinned chopped tomatoes
1 onion
3 cloves garlic
2 tbsp curry powder
300 g basmati rice
2 tbsp vegetable oil

Nutrition (per serving)

Calories: 825 kcal
Protein: 24.8 g
Carbohydrate: 101.6 g
of which sugars: 9 g
Fat: 33.4 g
of which saturates: 19 g
Fibre: 17.4 g
Salt: 1.35 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

1
Soften the chopped onion and garlic in the oil, then stir in the curry powder for 1 minute.
2
Add the tomatoes, drained chickpeas and coconut milk and simmer for 12-15 minutes.
3
Stir in the spinach until wilted and season to taste.
4
Meanwhile cook the rice and serve with the curry.

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