Chickpea Spinach Curry Rice
Chickpeas and spinach simmered in a tomato curry sauce and served over rice.
- Calories
- 520
- Protein
- 19g
- Carbs
- 82g
- Fat
- 14g
Per serving
Ingredients
For 4 servings · 40 min total
- chickpeasdrained and rinsed3 cup
- diced tomatoes2 cup
- frozen spinach2 cup
- long grain rice1 cup
- yellow oniondiced1/2
- garlicminced4 clove
- light coconut milk1 cup
- canola oil4 tsp
- curry powder3 tsp
- kosher salt1 tsp
- black pepper1/4 tsp
Instructions
- Dice the onion and mince the garlic. Rinse the rice and cook it in salted water until tender, about 18-22 minutes.
- Heat the oil in a skillet over medium heat. Add the onion and a pinch of salt. Cook for 4-5 minutes, until translucent and softened. Add the garlic and curry powder, cooking for 30-60 seconds until fragrant.
- Stir in the tomatoes, chickpeas, coconut milk, salt, and pepper. Simmer for 8-10 minutes, until the sauce thickens slightly and the chickpeas are hot.
- Stir in the spinach and cook for 3-4 minutes, until wilted. Taste and adjust the seasoning, then serve over rice.
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Let's Get Hot provides general wellness and nutrition planning, not medical advice. Calorie targets, timelines, and grocery costs are estimates. Always verify product labels and ingredients yourself when managing serious allergies, and consult a healthcare or nutrition professional before making significant dietary changes.