Chickpea curry with spinach and rice
~40 minon the hobIndiaVeganGluten-freeDairy-free
897kcal
31 gprotein
113 gcarbs
29 gfat
24 gfibre
The numbers are for one adult serving, based on someone who burns about 2,550 kcal a day. The app scales the portion to you and to everyone at the table.
| of the pot | kcal | protein | |
|---|---|---|---|
| Tombulking | 49% | 1,267 | 43 g |
| Emmagetting lean | 27% | 699 | 24 g |
| Jackgrowing | 24% | 612 | 21 g |
Sample household. Numbers worked out by the app’s model.
Ingredients
Serves
- Chickpeas — 400 g tin1 tin
- Light coconut milk — 400 ml tin½ tin
- Jasmine rice60 g
- Baby spinach100 g
- Chopped tomatoes — 400 g tin½ tin
- White onion1
- Garlic2 cloves
- Ginger, root½
- Extra virgin olive oil2 tsp
- Coriander, fresh1 bunch
- Limes½
- Chickpeas — 400 g tin2 tins
- Light coconut milk — 400 ml tin1 tin
- Jasmine rice120 g
- Baby spinach200 g
- Chopped tomatoes — 400 g tin½ tin
- White onion2
- Garlic4 cloves
- Ginger, root½
- Extra virgin olive oil1 tbsp
- Coriander, fresh2 bunches
- Limes1
- Chickpeas — 400 g tin4 tins
- Light coconut milk — 400 ml tin2 tins
- Jasmine rice240 g
- Baby spinach400 g
- Chopped tomatoes — 400 g tin1 tin
- White onion4
- Garlic8 cloves
- Ginger, root1
- Extra virgin olive oil2 tbsp
- Coriander, fresh4 bunches
- Limes2
From your store cupboard
Garam masalaTurmericSaltGround cumin
If you can’t get it
- Light coconut milk — 400 ml tin → ordinary coconut milk thinned with water 1:1 — light is only the diluted version, nothing more
Method
- Cook the rice. Heat the oil in a pan and fry the chopped onion 5 minutes until golden.
- Add the garlic, the ginger, a teaspoon of cumin, half a teaspoon of turmeric and a teaspoon of garam masala. Fry 30 seconds — spices have to go into fat, not water, or they stay dusty.
- Add the chopped tomatoes and the coconut milk, add the drained chickpeas and season with salt.
- Simmer 20 minutes with the lid off, so the sauce thickens.
- Stir in the spinach and let it wilt for a minute.
- Finish with lime, scatter with coriander and serve with the rice.
- Cook the rice. Heat the oil in a pan and fry the chopped onion 5 minutes until golden.
- Add the garlic, the ginger, a teaspoon of cumin, half a teaspoon of turmeric and a teaspoon of garam masala. Fry 30 seconds — spices have to go into fat, not water, or they stay dusty.
- Add the chopped tomatoes and the coconut milk, add the drained chickpeas and season with salt.
- Simmer 20 minutes with the lid off, so the sauce thickens.
- Stir in the spinach and let it wilt for a minute.
- Finish with lime, scatter with coriander and serve with the rice.
- Cook the rice. Heat the oil in a pan and fry the chopped onion 5 minutes until golden.
- Add the garlic, the ginger, a teaspoon of cumin, half a teaspoon of turmeric and a teaspoon of garam masala. Fry 30 seconds — spices have to go into fat, not water, or they stay dusty.
- Add the chopped tomatoes and the coconut milk, add the drained chickpeas and season with salt.
- Simmer 20 minutes with the lid off, so the sauce thickens.
- Stir in the spinach and let it wilt for a minute.
- Finish with lime, scatter with coriander and serve with the rice.
Allergens: Celery (9)
