Chickpea and Spinach Curry with Rice
Makes 2 servings

INGREDIENTS
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

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.

RECIPE NOTES
No oil beyond what is in the paste. Indian curry pastes are about 20% oil, so two tablespoons carries the frying.
Two hundred grams of spinach looks absurd and cooks down to a few spoonfuls. Add it in batches and it goes in.

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