CentMenu / Dinner · Lunch
Chickpea spinach curry with rice
Canned chickpeas and frozen spinach make a creamy curry with a short shopping list.
Ingredients
4 servings · US + metric
- 1.59 lb (720 g) cooked chickpeas
- 10.58 oz (300 g) frozen spinach
- 9.88 oz (280 g) long-grain rice
- 14.11 oz (400 g) canned chopped tomatoes
- 0.63 cup (150 ml) coconut milk
- 1 onion
- 2 garlic cloves
- 1¾ tbsp (25 ml) sunflower oil
- 2¼ tsp (5 g) curry powder
- ½ tsp (3 g) salt
Let’s cook
Heat 1¾ tbsp (25 ml) sunflower oil in a large pot over medium heat. Finely chop 1 onion and 2 garlic cloves and sauté for 5 minutes.
Stir in 2¼ tsp (5 g) curry powder for 30 seconds; add 14.11 oz (400 g) canned chopped tomatoes, 0.63 cup (150 ml) coconut milk, 10.58 oz (300 g) frozen spinach and ½ tsp (3 g) salt and simmer over low heat for 10 minutes.
Drain and rinse 1.59 lb (720 g) cooked chickpeas; add and simmer for 10 minutes, stirring until the spinach is fully thawed and hot.
Meanwhile, cook 9.88 oz (280 g) long-grain rice in a pot of boiling water over medium heat for 18 minutes, or as directed on the package; drain.
Serve the curry over the drained rice.