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Greatest plates · Main
Chickpea and spinach curry with fluffy basmati
A comforting, lightly spiced chickpea and spinach curry in a tomato-coconut sauce, served over fragrant basmati rice. Hearty and fully plant-based.
Serves 4Prep 10 minCook 25 minVegan
Containsno known allergens identified
Protein 11%Carbs 52%Fat 37%
About 647 kcal a serve — 17 g protein, 84 g carbs, 27 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 4
Method
Cook the rice
RiceRinse the basmati and cook in the rice cooker or a covered pot with 360 ml water for 12 minutes, then let it steam off the heat for 5 minutes and fluff with a fork.
In the potCook rice →
12 min
Soften the aromatics
SoftenHeat the oil in a large pan over medium heat and cook the onion for 5 minutes until soft, then stir in the garlic and ginger for another minute.
Into the panSoften →
6 min
Bloom the spices
SpicesAdd the curry powder and cumin and stir for 30 seconds until fragrant.
Into the panBloom →
30 sec
Build the sauce
SimmerPour in the chopped tomatoes and coconut milk, season with salt and simmer for 8 minutes until slightly thickened.
Into the panSimmer →
8 min
Add chickpeas
ChickpeasStir in the drained chickpeas and simmer for another 6 minutes to warm through and absorb the flavours.
Into the panAdd beans →
6 min
Wilt the spinach
SpinachFold through the spinach until just wilted, then serve over the basmati and scatter with coriander.
Into the panWilt →
2 min
Cook's noteDon't rush the tomato simmer — it deepens the flavour. Serve the curry over fluffy basmati.
Estimated per serve
647 kcal · 17 g protein · 84 g carbs · 27 g fatestimates, within ~10%
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