Chickpea and Spinach Curry with Rice

Make chickpea and spinach curry with rice, from the first ingredient to the finished dish.

INGREDIENTS | Makes 2 servings
400 g Chickpeas, tinned and drained (Drained weight. A 400 g tin drains to about 240 g.)
200 g Spinach
400 g Chopped tomatoes, tinned
150 g Onion
2 tbsp, about 30 g Indian curry paste
2 cloves, about 6 g Garlic
A thumb, grated Fresh ginger
150 ml Reduced-fat coconut milk, tinned
240 g Cooked white rice (Cooked weight. About 50 g of dry rice becomes 130 g cooked.)
A handful Fresh coriander
Ingredient notes on the recipe page.

METHOD
1. Fry the chopped onion in the curry paste over a medium heat for eight minutes, adding a splash of water if it catches. The oil in the paste is enough.
2. Add the garlic and ginger for one minute, then the tomatoes and chickpeas. Simmer for twelve minutes until the sauce is thick.
3. Stir in the coconut milk and the spinach, a handful at a time, until wilted. Two minutes more.
4. Serve over the rice with the coriander.

Check ingredient packaging for allergen information.
Some jars contain mustard seed. Check the label.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/chickpea-spinach-curry-rice

AI-generated images illustrating the recipe.

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