A (vegan) Chickpea Spinach Curry made in 20 minutes from start to finish. Who says eating healthy requires a lot of time and effort?
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Chickpea Spinach Curry

A vegan Chickpea Spinach Curry made in 20 minutes from start to finish. Who says eating healthy requires a lot of time and effort?
Course Main Course
Cuisine Thai
Keyword chickpea spinach curry
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2 people
Calories 574kcal

Ingredients

  • 1/2 Tbsp flavorless oil (I used Avocado)
  • 1 onion
  • 2 cloves garlic
  • 1 can coconut milk (200 ml)
  • 2 Tbsp yellow curry paste
  • 1-2 Tbsp fish sauce (or not fish sauce: http://www.thekitchn.com/recipe-vegan-fish-sauce-130535 for vegan version)
  • 2 cups cooked chickpeas
  • 4 cups baby spinach
  • 1 Tbsp black sesame seeds
  • 1.5 cups cooked white rice

Instructions

  • If you don't have leftover rice, prepare that first and while it's cooking you can prepare the curry.
  • Heat a large pan over medium heat.
  • In the meantime, peel and chop onion and peel and crush garlic.
  • Add oil and chopped onion to hot pan and sauté until onion is translucent.
  • Add crushed garlic, coconut milk, curry paste and fish sauce to the pan, stir well until all is combined and then bring to the boil.
  • Once boiling add chickpeas and let simmer on low for about 10 minutes or until the coconut milk becomes nice and creamy.
  • Add spinach and cover with a lid. That way the spinach reduces in size super fast (about 1 minute) and then you'll be able to stir everything together.
  • Serve in a bowl over rice.

Nutrition

Calories: 574kcal | Carbohydrates: 72g | Protein: 15g | Fat: 23g | Saturated Fat: 14g | Sodium: 1373mg | Potassium: 739mg | Fiber: 11g | Sugar: 4g | Vitamin A: 7990IU | Vitamin C: 23.1mg | Calcium: 212mg | Iron: 5mg