Spinach & Chickpea Curry
Nutrition per serving
| Calories | 706 kcal |
| Protein | 20 g |
| Carbs | 102.5 g |
| Fats | 25.6 g |
| Saturated Fat | 18.3 g |
| Monounsaturated Fat | 1.6 g |
| Polyunsaturated Fat | 1.6 g |
| Sugars | 11.9 g |
| Fiber | 15.5 g |
| Sodium | 560 mg |
Ingredients
| Garlic | |
| Ginger | |
| Onion | |
| Mild Curry Paste | |
| Spinach | |
| Fresh Coriander | |
| Coconut Oil | |
| Coconut milk (liquid expressed from grated meat and water) | |
| Chopped Tomatoes (canned) | |
| Chickpeas (garbanzo beans, bengal gram), canned, rinsed in tap water, drained | |
| Basmati Rice | |
| Plain soy yogurt |
Preparation
Chop garlic, ginger, and coriander.
Cooking
1. Cook rice according to packet instructions.
2. Heat olive oil in a medium lidded pan over medium heat, add onions and cook until translucent.
3. Add the garlic and ginger, continue to cook for 1-2 minutes, frequently stirring. Add the garam masala, cumin and cayenne pepper and combine well with the onions for 1 minute until the spices are a little toasted.
4. Add the chickpeas and combine well with the onion/spice mixture. Add the tomatoes and a pinch of sugar, give the mixture a good stir and cover with the lid. Simmer for 10-15 minutes on low-medium heat.
5. Add the spinach in batches, and stir until the spinach is wilted. At the end of cooking time add fresh coriander and a squeeze of fresh lemon.
6. Serve with rice.