# Chickpea & Spinach Coconut Curry

> Creamy vegan curry with chickpeas, tomatoes and spinach served over rice.

Serves 4. Prep 10 min, cook 25 min. dinner; vegan, vegetarian, pescatarian, gluten-free, dairy-free. Contains: none of the major allergens.

Nutrition per serving (USDA FoodData Central): 650 calories, 18 g protein, 91 g carbs, 27 g fat, 12 g fiber, 1080 mg sodium.

## 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.

recipe_id: `chickpea-coconut-curry` (use with the Mise MCP tools build_shopping_list and log_calories)