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Chickpea and Spinach Curry with Brown Rice
Chickpea and Spinach Curry with Brown Rice

Chickpea and Spinach Curry with Brown Rice
A nutritious Indian-inspired curry packed with protein and fiber, served with brown rice.
Chickpea and Spinach Curry with Brown Rice
Ingredients:
1
Servings
  • 200
    g
     chickpea
  • 100
    g
     spinach
  • 150
    g
     brown rice
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 2
    item
     tomato
  • 200
    ml
     coconut milk
  • 1
    tbsp
     olive oil
  • 1
    tsp
     cumin powder
  • 1
    tsp
     coriander powder
  • 0.5
    tsp
     turmeric powder
  • 1
    tsp
     salt
Chickpea and Spinach Curry with Brown Rice
Instructions:
  1. Rinse the brown rice under cold water and cook according to package instructions.
  2. Heat olive oil in a pan over medium heat. Add chopped onion and sauté until translucent.
  3. Add minced garlic and sauté for another minute.
  4. Add chopped tomatoes and cook until they soften.
  5. Stir in cumin, coriander, and turmeric powders. Cook for a minute until fragrant.
  6. Add chickpeas and spinach to the pan. Stir well to combine.
  7. Pour in coconut milk and bring the mixture to a simmer. Cook for about 10 minutes until the spinach wilts and the flavors meld.
  8. Season with salt to taste.
  9. Serve the curry over cooked brown rice.
Nutrition Per Serving 900 g Per 100g
Energy 900 kcal 100 kcal
Protein 30 g 3.3 g
Fibre 20 g 2.2 g
Salt 2 g 0.2 g
Sugar 10 g 1.1 g
Carbohydrates 120 g 13.3 g
Fat 35 g 3.9 g
  • 200
    g
     chickpea
  • 100
    g
     spinach
  • 150
    g
     brown rice
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 2
    item
     tomato
  • 200
    ml
     coconut milk
  • 1
    tbsp
     olive oil
  • 1
    tsp
     cumin powder
  • 1
    tsp
     coriander powder
  • 0.5
    tsp
     turmeric powder
  • 1
    tsp
     salt
1
Servings
0

Rinse the brown rice under cold water and cook according to package instructions.

Heat olive oil in a pan over medium heat. Add chopped onion and sauté until translucent.

Add minced garlic and sauté for another minute.

Add chopped tomatoes and cook until they soften.

Stir in cumin, coriander, and turmeric powders. Cook for a minute until fragrant.

Add chickpeas and spinach to the pan. Stir well to combine.

Pour in coconut milk and bring the mixture to a simmer. Cook for about 10 minutes until the spinach wilts and the flavors meld.

Season with salt to taste.

Serve the curry over cooked brown rice.

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