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Chickpea and spinach curry with fluffy rice
A hearty, warming chickpea curry with wilted spinach in a spiced tomato base. Simple pantry cooking that tastes even better the next day.
Serves 4Prep 10 minCook 25 minVegan
Containsno known allergens identified
Protein 13%Carbs 60%Fat 27%
About 811 kcal a serve — 26 g protein, 119 g carbs, 24 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 the water for about 12 minutes, then leave to steam.
In the rice cookerCook rice →
Soften the aromatics
SoftHeat the oil in a pot over medium and cook the onion for 5 minutes until soft, then add the garlic and ginger and stir for 1 minute.
In the potSoften →
6 min
Toast the spices
FragrantAdd the garam masala, cumin and turmeric and stir for 30 seconds until fragrant.
In the potToast spices →
Simmer the curry
ThickenPour in the chopped tomatoes and chickpeas, season with salt, and simmer for 12 minutes until thickened.
In the potSimmer →
12 min
Finish with spinach
WiltStir through the coconut milk and spinach and cook 2–3 minutes until the spinach wilts.
In the potWilt →
3 min
Serve
Spoon the curry over the fluffy rice and serve.
Cook's noteMash a few chickpeas against the pot to thicken the sauce naturally. For a lighter plate, halve the rice and add extra spinach.
Estimated per serve
811 kcal · 26 g protein · 119 g carbs · 24 g fatestimates, within ~10%
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