Chickpea and Spinach Coconut Curry
A fragrant, mild coconut curry made almost entirely from the pantry. Vegetarian, gluten-free and ready in about 25 minutes.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Serves
- 4
vegetarian
gluten-free
budget
30 minutes
Ingredients
- 1 tbsp vegetable oil
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp curry powder
- 1 tsp kosher salt
- 2 cans chickpeas, 15 oz each, drained and rinsed
- 1 can diced tomatoes, 14.5 oz
- 1 can coconut milk, 13.5 oz
- 5 cups baby spinach
- 1 lime, juiced
- 1 1/2 cups basmati rice, uncooked, for serving
Instructions
- 1
Start the rice.
- 2
Heat the oil in a large pan over medium heat and cook the onion until soft, about 5 minutes. Add the garlic, ginger and curry powder and cook 1 minute.
- 3
Add the chickpeas, tomatoes, coconut milk and salt. Simmer 12 to 15 minutes, stirring now and then, until slightly thickened.
- 4
Stir in the spinach a handful at a time until wilted, then the lime juice.
- 5
Serve over rice.