Nutrition >> Chickpea and spinach curry

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Chickpea and Spinach Curry

Dinner
  • VG | GF | NF
  • Serves 2
Chickpea and Spinach Curry
  • 320 kcals/serving
  • 8g Protein
  • 9g Fat
  • 37g Carb
Chickpea and Spinach Curry
Chickpea and Spinach Curry
Dinner
  • 320kcal
  • 8g Protein
  • 9g Fat
  • 37g Carb

Chickpea and Spinach Curry

  • VG | GF | NF
  • Serves 2

Ingredients

240g canned chickpeas, drained and rinsed

200g chopped tomatoes (canned or fresh)

120ml coconut milk

1/2 onion, finely chopped

1 garlic clove, minced

1 teaspoon curry powder

1/2 teaspoon ground turmeric

Salt and pepper to taste

Handful of baby spinach leaves

Fresh coriander, chopped for garnish

Cooked brown rice or naan bread for serving

Method

Step 1

In a pan, sauté onion and garlic until softened.

Step 2

Add curry powder and turmeric, cook for 1 minute.

Step 3

Stir in chopped tomatoes and coconut milk.

Step 4

Add chickpeas, salt, and pepper.

Step 5

Simmer for 15-20 minutes until thickened.

Step 6

Stir in spinach and cook until wilted.

Step 7

Garnish with fresh coriander.

Step 8

Serve with brown rice or naan bread.