Ginger Chickpea and Spinach Curry with Rice

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

INGREDIENTS | Makes 1 serving
200 g Chickpeas, tinned and drained (Drained weight. A 400 g tin drains to about 240 g.)
200 g Chopped tomatoes, tinned
80 g Onion
2 cloves, about 6 g Garlic
A thumb, grated Fresh ginger
1 tbsp (15 g) Indian curry paste
100 g Spinach
100 g Cooked white rice (Cooked weight. About 50 g of dry rice becomes 130 g cooked.)
5 g Rapeseed oil
A handful, torn Fresh coriander
To taste Salt
Ingredient notes on the recipe page.

METHOD
1. Soften the onion in the oil over a medium heat for eight minutes until it is soft and starting to colour, then add the garlic, ginger and curry paste and fry for a minute until it smells toasted.
2. Tip in the tomatoes and the drained chickpeas with a splash of water and simmer for twelve minutes, until the sauce has thickened and darkened and oil is starting to show at the edges.
3. Stir the spinach in a handful at a time and let it wilt, which takes about two minutes. Season with salt.
4. Serve over the rice with the coriander torn over.

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/ginger-chickpea-spinach-curry-rice

AI-generated images illustrating the recipe.

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