Chickpea & Spinach Coconut Curry

Ingredients

• 1 tbsp vegetable oil
• 1 cup yellow onion, chopped
• 3 clove garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp curry powder
• 2 tbsp tomato paste
• 14 1/2 oz diced tomatoes
• 1 1/2 cup coconut milk
• 2 can chickpeas, drained and rinsed
• 5 cup spinach
• 1 1/4 cup white rice, uncooked
• 2 tbsp lime juice
• 1/4 cup cilantro, chopped
• 1 tsp kosher salt

Instructions

1. Cook the rice with 2 1/2 cups water: bring to a boil, cover and simmer on low 15 minutes, then rest 5 minutes.
2. Heat the oil in a large skillet over medium heat. Cook the onion 5 minutes. Add the garlic, ginger and curry powder and cook 1 minute.
3. Stir in the tomato paste, tomatoes and coconut milk. Bring to a simmer.
4. Add the chickpeas and salt and simmer 10 minutes until slightly thickened.
5. Stir in the spinach until wilted, then the lime juice.
6. Serve over the rice, topped with cilantro.

Nutrition facts (per serving)

USDA FoodData Central (Foundation Foods 2026-04 and SR Legacy 2018-04): ingredient grams from FDC foodPortions, energy = protein/fat/carbohydrate × the food's specific Atwater factors (general 4/9/4 when FDC lists none), rounded per FDA 21 CFR 101.9(c).