Chickpea & Spinach Curry
Curry de pois chiches aux épinards
25 min · Easy · 380 kcal per serving
Ingredients
For one serving. Quantities scale with this. The nutrition panel stays per serving.
- Chickpeas(Pois chiches)250 gIn store only
- Spinach(Épinards)150 gNot stocked
- Coconut milk(Lait de coco)200 mlIn store only
- Curry powder(Poudre de curry)2 tbspIn store only
- Onion(Oignon)1Not stocked
- Garlic(Ail)3 clovesNot stocked
- Basmati rice(Riz basmati)100 gIn store only
Preparation
Step by step, from pantry to plate.
Rinse the basmati rice and cook it in water with a little salt until tender, then drain if needed and keep warm.
Peel and finely chop the onion and garlic.
Heat a little water in a saucepan, add the onion and garlic, and cook until softened.
Stir in the curry powder and cook for about 1 minute to release the flavor.
Add the chickpeas and coconut milk, then season with salt and pepper and simmer gently for 8 to 10 minutes.
Add the spinach and cook just until wilted and bright green.
Serve the chickpea and spinach curry over the warm rice.
Good to know
If the curry seems too thick, add a splash of water while simmering to reach your preferred texture.
How these figures were worked out
Calculated from standard food composition tables for the raw ingredients as listed, before cooking. They are estimates of a recipe, not laboratory measurements of a finished dish.
Every figure here is for one serving at the quantities as written. The servings control changes the shopping quantities and leaves these figures alone.
These recipes are cooked in home kitchens, where the same boards, pans and utensils handle other foods. We cannot tell you what the dish you cook will contain. Read the label on every product you buy: the ingredient and allergen information on the pack is the authority, not this page.
No qualified reviewer has signed off these figures, so this page shows no vegan, gluten free or other dietary label. When one has, the labels return with their basis stated.
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