🍛 Vegan Chickpea and Spinach Curry

Ingredients

• 🫘400 g drained tinned chickpeas
• 🥬200 g spinach
• 🍅300 g tinned chopped tomatoes
• 🥥200 ml coconut milk
• 🍚120 g basmati rice
• 🧅1 large onion onion
• 🧄2 cloves garlic
• 🍛2 tbsp curry powder
• 🫒1 tbsp olive oil

• Recipes with cooked chickpeas
• Recipes with spinach
• Recipes with coconut milk
• Recipes with basmati rice
• Recipes with onion

Method, step by step

1. Boil the rice in salted water for 12 minutes and drain.
2. Fry the chopped onion and garlic in the oil for 4 minutes. Add the curry powder and stir for 30 seconds.
3. Pour in the chopped tomatoes and coconut milk and add the drained chickpeas. Simmer for 10 minutes over a medium heat.
4. Stir in the spinach and cook for 2 more minutes until wilted.
5. Season with salt and serve over the rice.