Chickpea and Spinach Coconut Curry
This easy Indian rice dish is ready in about 30 minutes and makes 4 servings. It is built around chickpeas, spinach and coconut milk. The cooking is mostly simmering and sautéing. It is vegan and gluten-free. It is on the lighter side, at about 380 calories and 14 g of protein per serving.
- Total time
- 30 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 380 kcal
Save this recipe in Buttter
It is in the Meal Prep Champions cookbook in the app. Scale the servings, cook it step by step in cook mode, and send the ingredients to your shopping list.
Ingredients
For 4 servings
- 400 gchickpeas
- 200 gspinach
- 400 mlcoconut milk
- 200 gdiced tomatoes
- 1onion
- 3 clovesgarlic
- 2 tbspcurry powder
- 250 gbasmati rice
Instructions
- Dice the onion and mince the garlic. Sauté in a large pot over medium heat until softened, about 4 minutes.
- Stir in curry powder and cook for 30 seconds until fragrant. Add diced tomatoes and coconut milk, stirring to combine.
- Add drained chickpeas and bring to a simmer. Cook for 15 minutes to let flavors develop. Stir in spinach and cook until wilted.
- Meanwhile, cook basmati rice according to package instructions.
- Divide rice and curry among containers. Season with salt to taste. Keeps in the refrigerator for 5 days or freezer for 3 months.
Nutrition per serving
- Calories
- 380 kcal
- Protein
- 14 g
- Fat
- 18 g
- Carbs
- 42 g
Approximate values for one serving.
About this recipe
- Cuisine: Indian
- Dish type: Rice
- Diet: vegan, gluten-free
- In cookbook: Meal Prep Champions
