Spinach & Chickpea Curry

Nutrition per serving

Calories706 kcal
Protein20 g
Carbs102.5 g
Fats25.6 g
Saturated Fat18.3 g
Monounsaturated Fat1.6 g
Polyunsaturated Fat1.6 g
Sugars11.9 g
Fiber15.5 g
Sodium560 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.