High-Protein Chickpea & Spinach Coconut Curry
A comforting and aromatic Indian-inspired curry, rich in plant-based protein from chickpeas and packed with fresh spinach, simmered in a light coconut sauce.
Ingredients
- Basmati Rice91 g
- Spinach136 g
- Onion45 g
- Garlic9 g
- Tomato Paste18 g
- Light Coconut Milk91 ml
- Olive Oil14 ml
- Salt1 g
- Chickpeas272 g
- Ginger9 g
- Curry Powder4.5 g
Instructions
- 1Step 1
Step 1: Cook basmati rice according to package directions (typically 1 part rice to 2 parts water, simmer for 12-15 mins). While rice cooks, prepare the curry.
- 2Step 2
Step 2: Heat olive oil in a medium saucepan or pot over medium heat. Add diced onion, minced garlic, and grated ginger. Sauté for 3-4 minutes until softened and fragrant.
- 3Step 3
Step 3: Stir in curry powder and tomato paste, cook for 1 minute, stirring constantly. Add rinsed and drained chickpeas and light coconut milk. Bring to a gentle simmer.
- 4Step 4
Step 4: Reduce heat to low, cover, and simmer for 5 minutes to allow flavors to meld. Stir in spinach and cook until wilted (1-2 minutes). Season with salt to taste.
- 5Step 5
Step 5: Serve the chickpea and spinach curry hot over the cooked basmati rice.
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