Nutrition >> Chickpea and spinach coconut curry

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Chickpea and Spinach Coconut Curry

Dinner
  • VG | GF | NF
  • Serves 2
Chickpea and Spinach Coconut Curry
  • 300 kcals/serving
  • 12g Protein
  • 15g Fat
  • 30g Carb
Chickpea and Spinach Coconut Curry
Chickpea and Spinach Coconut Curry
Dinner
  • 300kcal
  • 12g Protein
  • 15g Fat
  • 30g Carb

Chickpea and Spinach Coconut Curry

  • VG | GF | NF
  • Serves 2

Ingredients

240g canned chickpeas, drained and rinsed

200ml coconut milk

1 onion, finely chopped

2 garlic cloves, minced

1 red chilli, finely chopped (optional)

1 teaspoon curry powder

1/2 teaspoon ground turmeric

Handful of baby spinach leaves

Salt and pepper to taste

Fresh coriander, chopped for garnish

Cooked rice for serving

Method

Step 1

In a pan, sauté onion, garlic, and red chilli until softened.

Step 2

Add curry powder and turmeric, cook for 1 minute.

Step 3

Stir in chickpeas and coconut milk.

Step 4

Simmer for 10-15 minutes until the sauce thickens.

Step 5

Stir in baby spinach and cook until wilted.

Step 6

Season with salt and pepper.

Step 7

Serve over cooked rice.

Step 8

Garnish with fresh coriander.