Chickpea curry with spinach and basmati
Creamy vegan chickpea curry with spinach, tomato and coconut milk — 22 g plant protein and 13 g fibre per serving.
Ingredients
- 480 gchickpeas(drained, 2 cans)
- 400 mllight coconut milk
- 400 gchopped tomatoes(1 can)
- 1onion(finely diced)
- 3 clovesgarlic
- 15 gfresh ginger(grated)
- 30 gyellow curry paste
- 150 gbaby spinach
- 240 gbasmati rice(dry)
- 15 gfresh coriander(to garnish)
- 15 mlcoconut oil
Instructions
- 1
Cook 240 g basmati rice in 360 ml water per packet instructions.
- 2
Heat 15 ml coconut oil in a pot and sauté 1 onion, 3 cloves garlic and 15 g fresh ginger for 3 minutes.
- 3
Add 30 g yellow curry paste and toast for 1 minute — the aromas open up as it heats.
- 4
Add 400 g chopped tomatoes, 400 ml light coconut milk and 480 g chickpeas, bring to a boil and simmer over medium heat for 12 minutes.
- 5
Stir in 150 g baby spinach, let it wilt for 2 more minutes, season with salt.
- 6
Spoon the curry over the rice and scatter with 15 g fresh coriander.
Nutrition per 100 g
| per 100 g | per serving | |
|---|---|---|
| Energy | 130 kcal | 530 kcal |
| Protein | 6 g | 22 g |
| Carbs | 16 g | 70 g |
| Fat | 4 g | 17 g |
| Fiber | 4 g | 13 g |
Frequently asked
Which curry paste is best?
Yellow curry paste (e.g. Mae Ploy) is mild and pairs well with chickpeas. Red is hotter, green is herbier. Dose carefully — heat varies a lot between brands.
With chicken instead of chickpeas?
Brown 300 g diced chicken breast after the onions for 5 minutes, then add the coconut milk. No longer vegan, but every bit as good.
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