Postpartum · Dinner
Coconut Chickpea & Spinach Curry with Jasmine Rice
The back-pocket coconut chickpea curry - 30 minutes, one pot, pantry-only, and quietly loaded with iron and folate.
Per serving (approx.): 610 kcal · 20 g protein · 66 g carbs · 30 g fat · 14 g fiber
Ingredients
for 2 people
- 2 tbspolive oil
- 1onion, chopped
- 3garlic cloves, chopped
- 20 gfresh ginger, grated
- 1 tbspmild curry powder
- 1 tspground cumin
- 800 gcanned chickpeas, drained
- 400 mlcoconut milk
- 400 gcanned chopped tomatoes
- 200 gbaby spinach
- 150 gjasmine rice
- 1lime, juiced
Open this recipe in the interactive app to scale servings, switch to oz and cups, and tick ingredients off as you cook.
Method
- Base. Soften the onion; add garlic, ginger and spices for 1 minute.
- Simmer. Add chickpeas, coconut milk and tomatoes; simmer 15 minutes until thickened.
- Finish. Wilt in the spinach, season, and brighten with lime. Serve over rice; freeze the rest in flat bags.
Worth knowingTwo tins of chickpeas and a bag of spinach make this an iron-and-folate event - the lime is there to unlock the iron.
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