Spinach & Chick Pea Curry

Nutrition per serving

Calories587 kcal
Protein16.5 g
Carbs83.2 g
Fats22.4 g
Saturated Fat16.2 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat1.3 g
Sugars10.3 g
Fiber13.1 g
Sodium495 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
1. Heat a saucepan and the cook rice per packet instructions. 
 
2. Add coconut oil to frying pan, chopped onions and stir and cook until soft. 
 
3. Add crushed garlic and chopped ginger, cook for a few minutes then add curry paste and stir. 
 
4. Add chopped tomatoes and cook with a medium heat for a few minutes. 
 
5. Now add coconut milk allow some of the liquid to boil away then add chickpeas (drained and re-heated) and spinach. Stir thoroughly and allow to cook for 10 minutes with a medium heat. 
 
6. The sauce should have thickened at this point take off the heat. 
 
7. Place in a serving bowl and add spoon of yogurt. Serve with the rice.