Week 1dinner·35 min·4 servings·easy
Coconut Chickpea Curry with Spinach
South Asia (Indian home-style inspired)
Ingredients
- 2 15-oz cans canned chickpeas
- 1 medium yellow onion
- 4 cloves garlic
- 1 tbsp minced fresh ginger
- 1 14.5-oz can canned diced tomatoes
- 1 13.5-oz can light coconut milk
- 1.5 tsp ground cumin
- 1 tsp paprika
- 1.5 tbsp curry powder
- 0.5 tsp turmeric
- 2 tbsp olive oil
- 4 cups baby spinach
- 0.5 whole lemon
- 4 cups cooked white or brown rice
- 1 tsp salt
Steps
- 1Heat olive oil in a pot over medium heat. Cook diced onion 5–6 minutes until golden at the edges.
- 2Stir in garlic, ginger, curry powder, cumin, paprika, and turmeric; cook 1 minute until fragrant.
- 3Add diced tomatoes and simmer 3 minutes. Stir in drained chickpeas and coconut milk; season with salt.
- 4Simmer gently 12–15 minutes until slightly thickened. Fold in spinach until wilted.
- 5Finish with a squeeze of lemon. Serve over rice.
Cooking at the counter? Open Cook Mode for one step at a time, big type, and an optional timer.
vegetarianchickpeascurryone-potIndianfreezer-friendly
