Chickpea and spinach curry
Indian Curry Easy
Chickpeas simmered in a curry sauce with coconut milk and tomatoes, with wilted spinach folded in at the end : a creamy, spicy and filling vegetarian Indian curry. Served over rice for a complete meal.
Dietary summary — free from gluten, lactose, alcohol, pork
- Free fromGluten, Lactose, Alcohol, Pork
- Suitable forVegetarian, Vegan
10 min
Preparation
25 min
Cooking
Ingredients
Onions
1 piece(s)
Garlic
3 clove(s)
Cumin
5 g
Crushed tomatoes
300 g
Rice
240 g
Olive oil
20 ml
Salt
1 pinch(es)
Pepper
1 pinch(es)
Curry powder
20 g
Coconut milk
300 ml
Chickpeas
400 g
Spinach
300 g
Preparation steps
1
Cook the rice according to the packet instructions.
2
Dice the onion. Mince the garlic. Drain the chickpeas.
3
Pot : heat the olive oil, soften onion and garlic 4 min. Stir in curry powder and cumin 30 s.
4
Add chickpeas, chopped tomatoes and coconut milk. Simmer 15 min.
5
Fold in the spinach 3 min. Season with salt and pepper.
6
Serve the curry over the hot rice.
Per serving
658 kcal
Calories
19 g
Protein
78 g
Carbs
27 g
Fat