Indian · easy
Chickpea Coconut Curry
Creamy coconut curry with chickpeas, spinach, and warm spices over rice.
- 35 min
- Total
- 4
- Serves
- $14.00
- Est. cost
- 420
- Cal/serving
Free from
- Peanut
- Tree nut
- Gluten
- Dairy
- Egg
- Shellfish
- Soy
Contains
- Coconut
Derived from the ingredient list, not the title. Packaged items vary by brand — check labels if an allergy is severe.
Ingredients
- Chickpeas, Canned2 cans (15 oz)
- Coconut Milk1 can (14 oz)
- Baby Spinach4 cups
- Onion1 medium
- Garlic3 cloves
- Fresh Ginger1 tbsp
- Curry Powder2 tbsp
- Cumin1 tsp
- Crushed Tomatoes1 can (14 oz)
- Basmati Rice2 cups dry
- Olive Oil2 tbsp
Method
- 01
Cook rice according to package directions.
- 02
Heat oil in a large pot over medium. Cook onion 5 minutes until soft. Add garlic, ginger, curry powder, and cumin; stir 1 minute.
- 03
Add crushed tomatoes and coconut milk. Bring to a simmer.
- 04
Drain and rinse chickpeas. Add to pot and simmer 15 minutes.
- 05
Stir in spinach until wilted. Season with salt and pepper. Serve over rice.
- 420
- Calories
- 14g
- Protein
- 52g
- Carbs
- 18g
- Fat
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